Ingredients

• 1 pound of beef, ground
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 15 oz can of tomato(s), diced
• 1 15 oz can of beans, kidney - drained
• 1 15 oz can of beans, white - drained
• 1 6 oz can of tomato paste
• 1 cup of broth, beef
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of oregano
• salt and pepper, to taste
• 1 cup of cornmeal
• 1 cup of flour, all purpose
• 1 tablespoon of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1/4 cup (1/2 stick) of butter, melted
• 1 egg

Instructions

1. Preheat Preheat your oven to 400°F (200°C).

2. Brown In a large skillet, brown the ground beef over medium heat. Add chopped onions and garlic, cooking until onions are softened.

3. Simmer Stir in the diced tomatoes, beans, tomato paste, and beef broth. Add chili powder, cumin, paprika, oregano, salt, and pepper. Simmer the chili for about 15-20 minutes, allowing the flavors to meld together.

4. Prepare cornbread While the chili is simmering, prepare the cornbread crust. In a mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and egg. Add the wet ingredients to the dry ingredients, stirring until just combined.

5. Assemble Pour the chili into a greased baking dish. Spoon the cornbread batter over the top, spreading it evenly to cover the chili.

6. Bake Bake in the preheated oven for 20-25 minutes, or until the cornbread crust is golden brown and cooked through.

7. Cool Remove from the oven and let it cool for a few minutes before serving.

8. Garnish (optional) Garnish with shredded cheese, chopped green onions, or sour cream before serving.