Cornbread Chili Bowl
Why eat chili out of a regular bowl when you can eat it out of a cornbread bowl?
- For the chili:
- 1 pound lean ground beef
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 4 garlic cloves, minced
- 1/2 cup canned red beans, drained and rinsed
- 28 ounces canned crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 2 teaspoons worcestershire sauce
- Salt and pepper, to taste
- Shredded cheddar cheese to serve
- Sour cream to serve
- For the cornbread bowl:
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- In a pot, brown the ground beef and stir in onions, garlic, peppers, spices, salt and pepper. Cook for about 10 minutes on medium-high heat.
- Add crushed tomatoes, beans, and Worcestershire sauce. Stir well, cover, and cook on low heat for 1-2 hours.
- Preheat oven to 375F. In a large bowl, whisk melted butter and sugar together. Then mix in the eggs and milk, until fully combined.
- In another bowl, combine flour, cornmeal, baking powder, and salt.
- Stir dry ingredients into the wet ingredients, until well combined.
- Pour the batter into a greased baking dish, and bake for about 25-30 minutes. Test doneness by inserting a toothpick in the center. The cornbread is ready when it comes out clean. Set aside to slightly cool.
- Use a small knife to cut out a well in the center of the cornbread.
- Fill the center of the cornbread bowl with chili, and then top with cheese and sour cream.