On a cool evening, this quick and simple comfort dish is ideal! Start on the stovetop, and bake the dish to completion.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground beef
- ½ large onion, diced
- 1 (15.5 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can water
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- ¾ cup all-purpose flour
- 5 tablespoons cornmeal
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 large egg, lightly beaten
- 2 tablespoons salted butter, softened
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 10 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 1111 mg |
| Sugars | 12 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was a good meal overall, but I did have my issues. the cornbread was a bit too sweet for this dish and the meat didn’t seem to absorb flavor super well for some reason? it was a very intimidating recipe with how full the pan was but it still tasted pretty good! would definitely recommend adding some cheese when serving
A really great recipe. Came out delicious and perfectly balanced as written. The cornbread is a great offset to the chili. I would call it mild to medium spiciness.
Super good! Made it with ground turkey but everything else in recipe followed exactly! Corn bread adds a very cool addition to the chili. It is definitely a keeper! Looks great when it comes out of the oven….real conversation piece!
Delicious. The spices were a bit “different”, but good. Easy to make.
I didn’t make any changes but next time I will reduce the sweetener in the cornbread topping.
DELICIOUS!! This recipe turned out awesome, and its nice that it all cooks in one pan! The cornbread is really good! I highly recommend trying it!
I made the recipe exactly how it was written! Great flavor and my boys ate it all up! The ingredients were all something I keep in my house so didn’t have to buy extra for. Definitely will make again!