Beef Chili with Cornbread (#297)

Beef Chili with Cornbread (#297)

Basic Information

• Servings: 4
• Serving Size: 1 cup chili with 1 piece cornbread
• Difficulty: 3
• Budget: 3
• Prep Time: 20
• Cook Time: 40
• Total Time: 1
• Meal Type: Main Dish

Diet Types

• Omnivore

Equipment

• - Large pot
• - Baking dish
• - Measuring cups

Ingredients

1. 8 ounces ground beef
2. 1 cup canned diced tomatoes
3. 1/2 cup kidney beans, rinsed and drained
4. 1/2 cup cornmeal
5. 1/2 cup flour
6. 1 tablespoon olive oil
7. 1 teaspoon chili powder
8. 1/2 cup water
9. 1 teaspoon baking powder
10. 1/4 teaspoon salt
11. 1/4 teaspoon black pepper

Directions

1. - In a large pot over medium heat, heat olive oil, add ground beef and chili powder, and cook until browned, about 5-7 minutes (internal temperature 160°F).
2. - Add tomatoes, kidney beans, salt, and pepper, bring to a boil, then simmer for 30 minutes.
3. - Meanwhile, preheat oven to 400°F. Mix cornmeal, flour, baking powder, and a pinch of salt with water to form a batter, pour into a greased baking dish, and bake for 20 minutes until golden.
4. - Serve 1 cup chili with 1 piece cornbread per portion warm.

Storage

Refrigerate chili in an airtight container for up to 4 days; store cornbread separately. Reheat chili on stovetop.

Nutrition

• Calories: 400
• Protein: 20g
• Fat: 16g
• Carbs: 44g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A