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

Equipment

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

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon 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 melted butter

Instructions
 

  • Brown the ground beef in a large pot over medium heat. Add the diced onion and minced garlic, then cook until the onion softens.
  • Stir in the chili powder, cumin, and salt. Add the black beans and diced tomatoes. Simmer uncovered for 20 minutes, stirring now and then.
  • While the chili cooks, heat the oven to 400 degrees. In a bowl, mix the cornmeal, flour, and baking powder. Whisk in the milk, egg, and melted butter until smooth.
  • Pour the batter into a greased 8-inch square pan. Bake for 15 minutes until the top turns golden. Let it cool for 5 minutes, then cut into sticks.
  • Ladle the chili into bowls and serve the cornbread sticks on the side for dipping.

Notes

Make the chili a day ahead and reheat it on the stove so flavors deepen. Cut the cornbread into thinner strips if you want easier scooping. Skip extra toppings since the dippers already add the right contrast.
Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl, 8-inch baking pan