Hearty Chili with Cornbread & Creamy Topping

Hearty Chili with Cornbread & Creamy Topping

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Introduction

Hearty Chili with Cornbread & Creamy Topping is a warm and comforting dish that brings a smile to everyone's face. Perfect for family dinners or a chilly day, this recipe fills your home with delicious aromas and your belly with tasty goodness.

Why Make This Recipe

This recipe is easy to prepare and packed with flavor. It's a great choice for busy weeknights or a cozy weekend meal. Plus, the combination of spicy chili and fluffy cornbread makes it a comforting favorite for families.

How to Make Hearty Chili with Cornbread & Creamy Topping

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can diced tomatoes and green chilies, undrained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Creamy Topping:

• 1/2 cup sour cream
• 1 tablespoon chopped cilantro
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Pinch of cayenne pepper (optional)

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup melted butter

Directions:

1. Make the Chili: Start by browning the ground beef in a large pot over medium heat. Drain any excess grease. Then, add the chopped onion and minced garlic, cooking until they soften.

2. Combine Ingredients: Stir in the diced tomatoes, black beans, corn, kidney beans, and the can of diced tomatoes with green chilies. Add the chili powder, cumin, and paprika. Season everything with salt and pepper.

3. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes. This helps all the flavors mix nicely.

4. Make the Creamy Topping: In a small bowl, mix the sour cream, chopped cilantro, garlic powder, onion powder, and cayenne pepper (if you like it spicy). Stir well to combine.

5. Make the Cornbread: Preheat your oven to 400°F (200°C). In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, and melted butter together. Combine the wet and dry ingredients and stir until just combined.

6. Bake: Pour the cornbread batter into a greased pan and bake for 15-20 minutes, or until the top is golden brown.

7. Serve: Ladle the chili into bowls, top with the creamy mixture, sprinkle with chopped cilantro, and serve with a slice of warm cornbread.