Beef Chili with Cornbread Topping

Preparación

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.