Chili Cornbread Bake

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pot over medium heat for 30 seconds. Add the onion and bell pepper and cook, stirring often, for about 5 minutes until softened. Stir in the garlic and cook for about 1 minute until fragrant.
3. Raise the heat to medium-high. Add the beef, spreading it over the bottom of the pot, and let it brown undisturbed for about 5 minutes. Stir and cook for about 3 minutes more, until no pink remains.
4. Stir in the chili powder, cumin, parsley, oregano, salt, pepper and smoked paprika and cook for about 30 seconds, until evenly distributed.
5. Add the crushed tomatoes with their juices, the kidney beans and the beef broth. Bring to a gentle boil over high heat and boil for 1 minute. Reduce to medium-low and simmer uncovered, stirring occasionally, for about 25 minutes, until thick and spoonable. Remove from the heat and stir in the red wine vinegar if using. Taste and add more chili powder if you like.
6. While the chili simmers, whisk together the flour, cornmeal, baking powder and ½ teaspoon salt in a large bowl. Make a well in the center.
7. Whisk the egg and milk together in the well, then stir in the honey. Add the melted butter and stir just until combined. Fold in the frozen corn and set the batter aside.
8. Spoon the chili evenly into a 3-quart baking dish. Spread the cornbread batter evenly over the top.
9. Bake for 25 to 30 minutes, until the cornbread is golden. Let it cool for 10 minutes, then scoop into 6 bowls and top with sour cream and cilantro or green onion if desired.

Summarized from Tasty's video. Watch it for the details.

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