Start by making the chili. Chop the onion and green onion, mince the garlic, drain, and rinse the kidney beans.
Heat oil in a Dutch oven or large oven safe pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and stir to combine. Continue to cook for about 30 seconds.
Add the ground beef and cook until completely cooked through, breaking apart as it cooks, about 5-6 minutes. Add the chili powder, cumin, paprika, and 2 tsp salt. Stir to combine and continue to cook for about 1 minute.
Add the kidney beans, can of tomatoes (including the juice from the can), and water. Stir to combine then bring to a boil. Once boiling, reduce the heat to medium-low to simmer for 20 minutes. Add a vented cover while simmering to prevent splatter.
While the chili simmers, preheat the oven to 425 degrees F and prepare the cornbread mixture.
Add the cornmeal, flour, sugar, baking powder, and ½ tsp salt to a mixing bowl and whisk to combine.
In a separate bowl, whisk together the milk and egg. Pour into the cornmeal mixture and stir until just combined.
Melt the butter in a microwave safe dish then pour into the cornmeal mixture and stir until well incorporated and no streaks of butter remain. Slowly pour over the top of the chili.
Bake the chili for 20-25 minutes or until the cornbread layer is cooked through and a toothpick inserted in the center comes out clean. Remove from the oven and let sit for about 10 minutes.
When ready to serve, ladle scoops of chili with cornbread on top into bowl. Garnish with green onions and shredded cheese, optional. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Start by making the chili. Chop the onion and green onion, mince the garlic, drain, and rinse the kidney beans.
Heat oil in a Dutch oven or large oven safe pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and stir to combine. Continue to cook for about 30 seconds.
Add the ground beef and cook until completely cooked through, breaking apart as it cooks, about 5-6 minutes. Add the chili powder, cumin, paprika, and 2 tsp salt. Stir to combine and continue to cook for about 1 minute.
Add the kidney beans, can of tomatoes (including the juice from the can), and water. Stir to combine then bring to a boil. Once boiling, reduce the heat to medium-low to simmer for 20 minutes. Add a vented cover while simmering to prevent splatter.
While the chili simmers, preheat the oven to 425 degrees F and prepare the cornbread mixture.
Add the cornmeal, flour, sugar, baking powder, and ½ tsp salt to a mixing bowl and whisk to combine.
In a separate bowl, whisk together the milk and egg. Pour into the cornmeal mixture and stir until just combined.
Melt the butter in a microwave safe dish then pour into the cornmeal mixture and stir until well incorporated and no streaks of butter remain. Slowly pour over the top of the chili.
Bake the chili for 20-25 minutes or until the cornbread layer is cooked through and a toothpick inserted in the center comes out clean. Remove from the oven and let sit for about 10 minutes.
When ready to serve, ladle scoops of chili with cornbread on top into bowl. Garnish with green onions and shredded cheese, optional. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.