Description
Chili with Cornbread is a hearty and comforting dish that combines spicy chili with fluffy cornbread, perfect for any occasion.
Ingredients
Scale
- 1 lb ground beef
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1/4 cup sugar
- 1/4 cup butter, melted
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the kidney beans, black beans, and diced tomatoes. Simmer for 20 minutes.
- In a separate bowl, mix the cornmeal, milk, egg, sugar, and melted butter to make the cornbread batter.
- Pour the cornbread batter over the chili in the pot.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the cornbread is golden brown.
- Serve hot and enjoy!
Notes
- Feel free to add more vegetables like bell peppers or corn to the chili.
- For a spicier kick, add jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chili, Cornbread, Comfort Food, Hearty Meal