Ingredients
Scale
- 2 pounds of ground beef or turkey
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 2 tablespoons of chili powder
- 1 tablespoon of cumin
- Salt and pepper to taste
- 1 cup of beef or vegetable broth
- 1 cup of cornmeal
- 1 cup of milk
- 2 large eggs
- 1 cup of shredded cheddar cheese
Instructions
- Brown the meat in a skillet over medium heat for 5-7 minutes, then drain excess fat.
- Sauté diced onion and minced garlic with the meat for 3-4 minutes.
- Add kidney beans, diced tomatoes, chili powder, cumin, salt, pepper, and broth; stir and simmer for 20 minutes.
- Preheat oven to 400°F (200°C). Mix cornmeal, milk, eggs, and half of the cheddar cheese in a bowl until smooth.
- Pour the chili into a baking dish, spread cornbread mixture on top, and sprinkle with remaining cheddar cheese.
- Bake for 25-30 minutes until the cornbread is golden brown.
Notes
- Serve with sour cream or fresh cilantro for added flavor.
- Can be made ahead and reheated for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore