Beef Chili with Cornbread Topping

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat.

3. 3

   Dice the yellow onion and mince the garlic cloves. Add them to the skillet with the beef and sauté until the onions are translucent.

4. 4

   Stir in the chili powder, cumin, and paprika, cooking for another minute until fragrant.

5. 5

   Add the canned beans (drained and rinsed) and canned tomatoes (with their juice) to the skillet. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

6. 6

   While the chili simmers, prepare the cornbread topping. In a bowl, mix together the flour, baking soda, and a pinch of salt.

7. 7

   Melt the butter and let it cool slightly. In another bowl, whisk the egg and then mix in the milk and melted butter.

8. 8

   Combine the wet and dry ingredients for the cornbread, stirring until just mixed. Fold in the shredded cheddar cheese.

9. 9

   Once the chili has thickened slightly, pour it into an oven-safe dish. Spoon the cornbread mixture on top of the chili, spreading it evenly.

10. 10

    Place the dish in the preheated oven and bake for about 25 minutes, or until the cornbread topping is golden brown and cooked through.

11. 11

    Let the dish cool for a few minutes before serving. Enjoy your Beef Chili with Cornbread Topping!