Hearty Beef and Black Bean Chili with Cheesy Cornbread Muffins

This isn’t just any chili-it’s a hearty, satisfying meal that brings together tender chunks of beef, black beans and colorful bell peppers in a rich, flavorful sauce. Topped with a generous layer of melted Mexican cheese and served alongside warm, fluffy cornbread muffins, it’s the ultimate comfort food that works for any time of year.

Best of all, this chili comes together quickly with minimal effort. Whether you choose to heat it on the stovetop or in the microwave, you’ll have a delicious dinner on the table in no time. The cornbread muffins bake up golden and buttery, perfect for dunking into the chili or enjoying on their own.

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Ingredients

30 ounce Beef ChiliView ingredient guideLike ingredientDislike ingredient

11 ounce Pillsbury Cornbread SwirlsView ingredient guideLike ingredientDislike ingredient

8 ounce Sargento® 4 Cheese Mexican ShreddedView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 375°F. Lightly oil a 6-cup muffin tin.
2. To heat the chili, bring a pot of water to a boil. Place the sealed bag of chili in the boiling water and cook for 20 minutes. Carefully remove the bag (it will be very hot), cut one corner and pour the chili into a serving bowl. Alternatively, cut one corner of the bag and pour the chili into a microwave-safe container. Cover loosely with a paper towel or microwave-safe plastic wrap and microwave on high, stirring halfway, for 5-6 minutes.
3. Top the hot chili with about half of the shredded cheese.
4. Separate the cornbread swirls into 6 rounds (do not unroll the dough). Place each round into a prepared muffin cup. Top each round with the remaining shredded cheese.
5. Bake the cornbread muffins until golden brown, 13-17 minutes. Serve warm alongside the chili.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, any shredded melting cheese like cheddar, Monterey Jack or a Mexican blend will work well.

Can I make this chili on the stovetop instead of the microwave?

Absolutely! Simply pour the chili into a saucepan and heat over medium heat, stirring occasionally, until hot.

How do I store leftovers?

Store leftover chili and cornbread separately in airtight containers in the refrigerator for up to 3 days. Reheat the chili in the microwave or on the stovetop and warm the cornbread in the oven or microwave.