Classic Chili with Cornbread

Ingredients

• 1 lb ground beef
• 1 medium onion
• 3 clove garlic
• 1 medium bell pepper
• 14½ oz diced tomatoes
• 8 oz tomato sauce
• 15 oz kidney beans
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup beef broth
• 1 cup cornmeal
• ½ cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt (for cornbread)
• 1 egg
• 1 cup milk
• ¼ cup vegetable oil
• ½ cup shredded cheddar cheese (optional)
• ¼ cup sour cream (optional)
• 2 green onions (optional)

Steps

1. Brown ground beef in a large pot over medium heat. Drain excess fat.
2. Add chopped onion, bell pepper, and minced garlic to the pot. Cook until softened, about 5-7 minutes.
3. Stir in diced tomatoes, tomato sauce, drained kidney beans, beef broth, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
4. Preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
5. In a separate bowl, whisk egg, milk, and vegetable oil. Add wet ingredients to dry ingredients and stir until just combined.
6. Pour cornbread batter into a greased 8x8 inch baking dish or cast iron skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Serve hot chili with warm cornbread. Garnish with shredded cheese, sour cream, and green onions if desired.