Chili Cornbread Casserole.
Ingredients
- 2 pounds ground beef
- 2 yellow onions, chopped
- 2 poblano peppers, seeded, and chopped
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 cups red salsa
- 1 can (6 ounces) tomato paste
- 1/3 cup hot sauce
- 2 tablespoons salted butter
- salt
- 2-3 cups broth
- 1 can black beans, drained
- 1 1/2 cups shredded cheddar cheese
- cilantro, avocado, and Greek yogurt, for serving
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons honey or maple syrup
- 1 large egg, at room temperature
- 1 cup buttermilk or whole milk, at room temperature
- 1/2 cup shredded cheddar or pepper jack cheese
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Instructions
- 1. In a large dutch oven over high heat, brown the meat with the onions, peppers, chili powder, garlic powder, paprika, and cumin, breaking up the meat as you go, about 5 minutes. Mix in the salsa, tomato paste, hot sauce, and butter. Pour over 2 cups of broth. Season with salt. Stir to combine.
- 2. Partially cover and cook for 15 minutes, or simmer for up to all day. Chili is best the longer it has to cook! If you have more time, simmer over low. Stir in the black beans.
- 3. To make the cornbread. Preheat the oven to 375°F.
- 4. Whisk together all ingredients in a large bowl. Pull the chili off the stove and top with cheese. Spread the cornbread batter on top. Bake for 30–35 minutes or until the cornbread is golden on top and cooked through.
- 5. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!
Source
Original recipe: View Original
