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Witch's Cauldron Beef Chili with Cornbread Dippers
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • 8-inch square pan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup beef broth
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic, then cook until the onion softens.
  • Stir in the chili powder and cumin. Cook for one minute to toast the spices. Add the black beans, diced tomatoes, and beef broth. Bring the mixture to a simmer and cook for 20 minutes, stirring now and then.
  • While the chili simmers, heat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk in the milk, egg, and melted butter until a batter forms.
  • Pour the batter into a greased 8-inch square pan. Bake for 15 to 18 minutes until the top turns golden. Let the cornbread cool slightly, then cut it into strips for dipping.

Notes

Serve the chili straight from the pot with the cornbread strips on the side so everyone can dip as they like. The cornbread can be baked a day ahead and warmed in the oven before serving. If the chili thickens too much during simmering, add a splash more broth to loosen it.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, 8-inch square pan