Beef and Three-Bean Chili with Cornbread and Steamed Broccoli

Preheat your oven to 400°F (200°C) and grease an 8x8 inch baking pan with a small amount of vegetable oil.

Prepare the vegetables: Peel and finely dice 1 large yellow onion. Peel and mince 3 cloves of garlic. Wash 1 head of broccoli and cut it into bite-sized florets, discarding the tough lower stem.

In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Add 1.5 lbs ground beef, breaking it into large chunks with a wooden spoon.

Brown the beef deeply for 8-10 minutes without stirring too frequently; this allows a dark crust to form, creating the umami base for the chili. Once browned, drain excess fat if desired, leaving about 1 tbsp in the pot.

Add the diced yellow onion to the pot with the beef and sauté for 5 minutes until translucent. Add the 3 cloves of minced garlic and 2 tbsp chili powder, stirring for 1 minute until the spices are fragrant.

Pour in 14.5 oz canned diced tomatoes (with juice). Open, drain, and rinse 15 oz kidney beans, 15 oz black beans, and 15 oz pinto beans, then add them to the pot. Stir in 1 cup of water and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes.

While the chili simmers, make the cornbread: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 0.25 cup granulated sugar, 1 tbsp baking powder, and 0.5 tsp salt.

In a small microwave-safe bowl, melt 0.5 cup unsalted butter. In a separate bowl, whisk 1 large egg into 1 cup whole milk. Pour the melted butter and the milk mixture into the dry ingredients. Stir until just combined (do not overmix).

Pour the cornbread batter into the prepared baking pan and bake for 20-25 minutes at 400°F, or until a toothpick inserted in the center comes out clean.

In the final 7 minutes of the chili simmering, place a steamer basket into a medium pot with 1 inch of water. Bring to a boil, add the broccoli florets, cover, and steam for 5-6 minutes until vibrant green and tender-crisp.

Season the chili with salt and black pepper to taste. Serve a generous bowl of chili alongside a square of warm cornbread and a side of steamed broccoli. Store the extra beef-heavy chili for tomorrow's lunch.