Crusty Cornbread Chili

By ldelmas

Ingredients

• Chili:
• 1/2 lb. ground beef
• 1/4 cup onion, chopped
• 1/4 cup green peppers, chopped
• 1/2 tsp. garlic, chopped
• 1/4 cup frozen corn kernels
• 1 (14.5-oz.) can petite diced tomatoes
• 3/4 cup canned black beans, drained and rinsed
• 1/2 tsp. smoked paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• Cornbread Topping:
• 3/4 cup cornbread mix
• 1 egg
• 3 Tbsp. milk
• 1/3 cup cheddar, shredded

Preparation

Step 1

Preheat the oven to 350°F.

Sauté the onions, peppers, garlic, and ground beef in the 10-inch skillet over medium-high heat until the beef has browned and is no longer pink.

Add the corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat.

In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese.

Use a Tbsp. to drop heaping dollops of the cornbread mixture on top of the chili.

Bake in the preheated oven for 15 — 20 minutes, or until the chili is bubbly and the cornbread has browned