INGREDIENTS
Chili:
1 1/2 pounds ground beef
2 (8 oz.) cans tomato sauce
1 (10 oz.) can diced tomatoes with green chiles
1 (14 oz.) can kidney or pinto beans, rinsed and drained
1 (14 oz.) can black beans, rinsed and drained
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
Cornbread Topping:
2 (8 oz.) packages cornbread mix
2 eggs
2/3 cup milk
1 (8 oz.) can creamed corn
1 cup cheddar cheese, grated, optional
PREPARATION
Preheat oven to 400º F.
Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.
Stir in garlic and cook for another 1-2 minutes, or until fragrant.
Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.
Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.
While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.
Pour cornbread into skillet, on top of chili, and spread into an even layer.
Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!
