Chili Cornbread Skillet (adapted from BudgetBytes)

Chili Cornbread Skillet (adapted from BudgetBytes)

For the Chili:

1 pound hamburger

1 T olive oil

2 cloves garlic

1 small onion

1 jalapeno

¼ c. tomato paste

1 (15 oz) can fire roasted tomatoes

1-2 cans beans (kidney, pinto, black)

1 T chili powder

½ t. cumin

½ t. oregano

1 t. salt

1 c. shredded cheddar

For the Cornbread:

1 c. yellow cornmeal

1 c. all-purpose flour

¼ c. sugar

4 t. baking powder

½ t. salt

1 c. milk

1 large egg

¼ c. vegetable oil

Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. water. Add the chili powder, cumin, oregano, and salt. Stir to combine and allow the mixture to heat through. Taste the chili and adjust seasonings if needed.

Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt, until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl of dry ingredients and stir until everything is moistened. Grease a 2 qt. casserole dish. Make sure the chili is spread evenly in the bottom and sprinkle cheddar cheese on top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until evenly covered. Bake for 30 minutes.