A fun way to spice up your fall chili!
Chili Ingredients (or use your own chili recipe):
- 1 lb. ground beef
- 2 8oz. cans tomato sauce
- 1 15oz. can kidney beans
- 1 1.25oz. packet of chili seasoning
Cornbread Ingredients:
- 1/2 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 3/4 cup cornmeal, finely ground
- 1/2 tsp. salt
- 1/2tsp. baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
Toppings:
- Shredded cheese
- Sour cream
Directions:
- Preheat oven to 375 degrees F.
- In a skillet over medium-high heat, brown ground beef and drain excess fat.
- Add tomato sauce, kidney beans, (undrained), and chili seasoning. Bring to a boil and then cover.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
- Mix all dry cornbread ingredients in a medium sized bowl.
- Stir together wet ingredients and mix into the dry ingredients.
- Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin and place on a baking sheet.
- Bake until cornbread is cooked all the way through, about 20-25 minutes.
- Serve immediately with cheese and sour cream.