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Hearty Beef and Bean Chili with Cornbread Topping
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Baking dish

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup shredded cheddar cheese

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  • Stir in the drained kidney beans, diced tomatoes, chili powder, cumin, and salt. Let the mixture simmer for 10 minutes so the flavors combine.
  • While the chili simmers, combine the cornmeal, flour, and baking powder in a mixing bowl. Add the milk, egg, and vegetable oil. Stir until a thick batter forms.
  • Pour the chili into an oven-safe baking dish. Spread the cornbread batter evenly over the top.
  • Sprinkle the shredded cheddar cheese over the batter. Bake at 400°F for 20 minutes until the topping is golden and set.

Notes

Make the chili base a day ahead and store it in the fridge. When ready to serve, add the fresh cornbread batter and cheese before baking so the topping stays light. If the chili seems too thick after simmering, add a splash of water before topping it.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowl, Baking dish