2cansblack beans - (15-ounce) – I like using the different types of beans (black and kidney) but if you prefer one over of the other, feel free to pick up two cans of the same
For the Cornbread:
1boxcorn muffin mix - (I used Jiffy)
½cupcheddar cheese - , shredded, (you can use as much as you’d like depending on how cheesy you want your cornbread)
1handfulgreen onions (scallions or green shallots) - (I omitted this because I didn’t have any in the house but it gives the cornbread a nice green color and a mild onion flavor)
Instructions
In a large deep skillet or pot, brown the ground beef in oil over high heat. Let the meat get a good brown color; don’t be afraid if the meat sticks a little bit to the bottom of the pan! It just means more flavor – and you will end up using beef stock to pick up the drippings later on.
Season meat with salt and pepper, Worcestershire, chili powder, cumin, paprika and red pepper flakes. Reduce heat to medium/medium-high when the meat is browned and crumbled, then add onion, garlic and bell peppers. Cook veggies and meat together for 5 minutes until they are tender.
Stir in tomato sauce and coat the meat in it. Stir in the beef stock and scrape up pan drippings. Stir in diced tomatoes and beans and when the mixture comes to a bubble, reduce heat to simmer.
Prepare the corn muffin mix according to the instructions on the box. Once the batter is mixed together, stir in the shredded cheese and scallions.
To serve, top the bowl of chili with sour cream and some extra shredded cheese with cheesy cornbread on the side. Mmmmmm delicious!
Notes
I absolutely love this recipe, and the best part: leftovers! Even if you are just cooking for one or two people, be sure to make the full batch – the chili is even better the next day. I also love how chili is just a one-pot meal; no additional bowls or extra cleanup are required.