Description
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Ingredients
- 1 pound ground beef
- ½ large onion, diced
- 1 (15.5 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can water
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- ¾ cup all-purpose flour
- 5 tablespoons cornmeal
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 large egg, lightly beaten
- 2 tablespoons salted butter, softened
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat
- rotating occasionally
- until hot
- 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft
- 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans
- black beans
- tomato sauce
- water
- chili powder
- brown sugar
- cumin
- cocoa powder
- salt
- oregano
- garlic powder
- onion powder
- cayenne pepper
- black pepper
- and paprika. Bring to a simmer and cook until heated through
- about 5 minutes.
- While the chili is heating
- whisk flour
- cornmeal
- sugar
- baking powder
- and salt for together in a small bowl. Mix in milk
- egg
- butter
- and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown
- about 20 minutes.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8