Chili Cornbread Skillet

Ingredients:

Directions:

1. Start by making the chili. Chop the onion and green onion, mince the garlic, drain, and rinse the kidney beans.
2. 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.
3. 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.
4. 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.
5. While the chili simmers, preheat the oven to 425 degrees F and prepare the cornbread mixture.
6. Add the cornmeal, flour, sugar, baking powder, and ½ tsp salt to a mixing bowl and whisk to combine.
7. In a separate bowl, whisk together the milk and egg. Pour into the cornmeal mixture and stir until just combined.
8. 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.
9. 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.
10. When ready to serve, ladle scoops of chili with cornbread on top into bowl. Garnish with green onions and shredded cheese, optional. Enjoy!
11. Any leftovers should be cooled completely and stored in an airtight container in the fridge.