San Francisco Summer Chili & Stout Cornbread

I know what you’re thinking.

You’re like, why is this chick making chili and cornbread when its 80 freaking degrees outside and smack dab in the middle of our San Francisco summer? Well, I hear you – but hear me out.

It was my boyfriend – he asked for chili. Pretty much the entire last month has been leading up to this 3 day weekend and I couldn’t be more exhausted or ready for some time off and I was feeling uninspired, so I asked my boyfriend what he wanted for dinner. And he’s pretty cool and doesn’t ask for much, so I figured, what the hell. There isn’t a cloud in the sky. It’s absolutely gorgeous outside and we’re just hours away from Labor Day Weekend. Let’s make some chili.


And now you’re probably wondering, what’s with the Summer Chili title? No – its not because I’m using summer sweet potatoes or anything like that (summer sweet potatoes aren’t even a thing, are they?) It’s ironic -because its hot outside. And who wants to eat chili when its warm out? Not so many people.

OK, bad joke. Whatever, just go with it, OK?

Look over there – I made you cornbread with beer in it.

Cornbread eggs

Cornbread batter2

cornbread baked

cornbread piece 2

Ingredients –

San Francisco Summer Chili
1 tbs olive oil
1 onion, chopped
2 garlic clovers, diced
1 tbs chili powder
1 1/2 tsp cumin
1 28oz can diced tomatoes in juice
1 lb sweet potatoes, peeled and cubed
1 can black beans, rinsed
1 can pinto beans, rinsed
1/2 cup fresh cilantro, chopped
1 fresh lime, juiced

Stout Cornbread 
1 1/4 cups cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar*
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/3 cup stout (I used Lagunitas Imperial)
2 eggs
4 tablespoons unsalted butter, melted


  1. Heat oil in large pot over medium heat. Add onion and saute until tender. Then add garlic, chili powder and cumin, and stir for one minute.
  2. Add tomatoes and juice, bring to a boil, and stir in the sweet potatoes. Reduce heat, cover and let simmer until potatoes are almost tender, about 20 minutes.
  3. Stir in beans and let simmer for 5 more minutes. Top with cilantro and stir in salt, pepper and lime juice.


  1. Preheat over to 425 degrees, with cast iron skillet in the oven as it preheats.
  2. In a large bowl, whisk together cornmeal, flour, sugar, salt, baking soda and baking powder.
  3. Whisk in the beer and eggs, and add almost all the melted butter.
  4. Remove the skillet from the oveN and add the remaining butter to the pan, swirling it around to coat the bottom and edges. Pour the cornbread batter into the skillet.
  5. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Serve with chili.

*If you like your cornbread a little sweeter I would recommend using 1/3 a cup of sugar instead of 1/4. The cornbread wasn’t super sweet, but it would be wonderful with honey if you’d prefer not to use any additional sugar.


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