Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 medium yellow onion, diced
- •2 garlic cloves, minced
- •1 jalapeño, seeded and diced
- •1 lb ground beef
- •3 tablespoons tomato paste
- •1 can diced tomato
- •1 can kidney bean, drained and rinsed
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •¼ teaspoon cinnamon
- •½ teaspoon dried oregano
- •1 teaspoon kosher salt
- •1 cup water
- •1 cup shredded cheddar cheese
- •1 cup yellow cornmeal
- •1 cup all-purpose flour
- •¼ cup sugar
- •4 teaspoons baking powder
- •½ teaspoon kosher salt
- •1 cup milk
- •3 large eggs
- •¼ cup vegetable oil
- •1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3–4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
- Add the ground beef and cook for 5–7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
- Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
- Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
- While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
- Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
- Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
- Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
- Scoop the chili and cornbread into bowls and garnish with cilantro.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 788
- Carbohydrate: 64g
- Fat: 41g
- Fiber: 19g
- Protein: 45g
- Sugar: 11g
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