Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 large onion, chopped (approx. 1 cup)
- 1 green bell pepper, chopped (approx. 1 cup)
- 1 pound ground beef (450g)
- 1 teaspoon chili powder (5 ml)
- 1 teaspoon cumin (5 ml)
- ½ teaspoon smoked paprika (2.5 ml)
- ½ teaspoon garlic powder (2.5 ml)
- ¼ teaspoon cayenne pepper (optional, for heat) (1.25 ml)
- 1 (14.5 ounce) can diced tomatoes, undrained (410g)
- 1 (15 ounce) can kidney beans, rinsed and drained (425g)
- 1 (15 ounce) can pinto beans, rinsed and drained (425g)
- 1 cup beef broth (240 ml)
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour (120g)
- 1 cup yellow cornmeal (160g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder (15 ml)
- ½ teaspoon salt (2.5 ml)
- 1 large egg, lightly beaten
- 1 cup milk (240 ml)
- ¼ cup vegetable oil (60 ml)
- ½ cup shredded cheddar cheese (optional) (50g)
Instructions:
- Heat olive oil in a large skillet. Sauté onion and bell pepper until softened.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
- Add diced tomatoes, kidney beans, pinto beans, and beef broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, and vegetable oil.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Pour the chili mixture into a 9x13 inch baking dish.
- Evenly pour the cornbread batter over the chili. Sprinkle with cheddar cheese (if using).
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.