Equipment
1 9x13 casserole dish
Ingredients
Chili
- 1 lb. ground beef
- 1 Tbsp. extra-virgin olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 can kidney beans (15 oz) , drained
- 1 can crushed tomatoes (28 oz)
Cornbread
- 2 boxes Jiffy corn muffin mix
- 1 cup frozen corn
- 1 cup sour cream
- 4 Tbsp. butter, melted
- 2 eggs, large
Topping
- Sour cream, optional
- Shredded cheddar, optional
- Sliced green onions, optional
Instructions
- Preheat oven to 400°.
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more, then add tomato paste, stirring to combine.
- Add ground beef and cook until no longer pink. Drain fat.
- Return beef mixture to skillet and add chili powder, cumin, and oregano and season with salt and pepper. Add kidney beans and crushed tomatoes. Bring chili to a boil, then reduce heat and let simmer, 20 minutes.
- Meanwhile, make cornbread: In a medium bowl, stir together corn muffin mix, corn, sour cream, melted butter, and eggs until combined.
- Pour chili into a 9"-x-13" baking dish. Top with cornbread batter and spread in an even layer. Bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Serve topped with sour cream, cheddar, and green onions.
