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Thick Beef Chili Served with Warm Cornbread Squares
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • 8-inch Baking Dish

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil

Instructions
 

  • Heat a large pot over medium heat and add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens.
  • Stir in the tomato sauce, kidney beans, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring now and then, until the chili thickens.
  • While the chili simmers, preheat the oven to 400°F and grease an 8-inch square baking dish.
  • In a mixing bowl, combine the cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk together the milk, egg, and vegetable oil.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Spread the batter evenly in the prepared dish.
  • Bake the cornbread for 20 minutes until the top is golden and a toothpick inserted in the center comes out clean. Cut into squares and serve warm with the chili.

Notes

Let the chili sit for five minutes off the heat before serving so it reaches the right thick consistency. The cornbread reheats well in a low oven if you make it ahead, and any leftover chili tastes even better the next day after the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Mixing Bowl, 8-inch Baking Dish