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, and cook for another minute until fragrant.

5. 5

   Pour in the tomato sauce and add the canned beans (drained and rinsed). Simmer the chili on low heat for 10 minutes, stirring occasionally.

6. 6

   While the chili simmers, in a mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Mix well.

7. 7

   In another bowl, whisk together the milk and egg. Pour this into the dry ingredients and stir until just combined.

8. 8

   Fold in the shredded cheddar cheese into the cornbread batter.

9. 9