Chili Con Carne with Cornbread

Serves 6

Ingredients

• 2 lbs ground beef (80% lean)
• 1 large yellow onion
• 4 garlic cloves
• 1 red bell pepper
• 28 oz canned crushed tomatoes
• 15 oz canned kidney beans
• 1 cup beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt (for cornbread)
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter (melted)
• 1/2 cup shredded cheddar cheese (optional topping)

Instructions

1. 1Prep the vegetables: dice the onion, mince the garlic, and dice the red bell pepper. Drain and rinse the kidney beans.
2. 2Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
3. 3Add the ground beef and cook, breaking it up with a spoon, until browned (about 7-8 minutes). Drain excess fat if needed.
4. 4Add the diced onion, garlic, and bell pepper to the pot. Cook for 5 minutes until vegetables soften.
5. 5Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
6. 6Pour in the crushed tomatoes, beef broth, and drained kidney beans. Stir well to combine.
7. 7Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
8. 8While the chili simmers, preheat oven to 400°F (200°C). Grease a 10-inch cast-iron skillet or 9-inch square baking pan.
9. 9In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
10. 10In a separate bowl, whisk milk, egg, and melted butter. Pour wet ingredients into dry and stir just until combined (do not overmix).
11. 11Pour cornbread batter into the prepared skillet. Bake for 20-22 minutes until golden and a toothpick comes out clean.
12. 12Let cornbread cool for 5 minutes, then cut into 6 wedges. Serve each bowl of chili topped with optional cheddar and a wedge of warm cornbread on the side.