Hearty Beef Chili with Golden Cornbread

• Ground Beef

  1 pound
• Onion

  1 medium
• Garlic

  2 cloves
• Canned Diced Tomatoes

  15 ounce
• Canned Kidney Beans

  15 ounce
• Chili Powder

  2 tablespoons
• Cumin

  1 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Beef Broth

  0.5 cup
• Yellow Cornmeal

  1 cup
• All-Purpose Flour

  0.5 cup
• Baking Powder

  1 teaspoon
• Granulated Sugar

  2 tablespoons
• Egg

  1 large
• Milk

  1 cup
• Vegetable Oil

  0.3 cup

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Wszystkie kroki

1. 1

   For the Chili: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.

2. 2

   While the beef cooks, finely chop the onion and mince the garlic.

3. 3

   Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is softened, about 5-7 minutes.

4. 4

   Stir in the canned diced tomatoes (undrained), rinsed and drained kidney beans, chili powder, cumin, salt, and black pepper. Add the beef broth.

5. 5

   Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, to allow flavors to meld.

6. 6

   For the Cornbread: Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan or a cast iron skillet.

7. 7

   In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and 1/2 teaspoon of salt.

8. 8

   In a separate bowl, whisk the egg, milk, and vegetable oil until well combined.

9. 9

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

10. 10

    Pour the cornbread batter into the prepared pan.

11. 11

    Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

12. 12

    Serve the hot chili with warm slices of cornbread on the side.