# What You'll Need:
→ Chili
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 pound ground beef or plant-based alternative
05 - 1 can kidney beans, 15 ounces, drained and rinsed
06 - 1 can black beans, 15 ounces, drained and rinsed
07 - 1 can diced tomatoes, 15 ounces
08 - 1 can tomato sauce, 8 ounces
09 - 2 tablespoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon ground black pepper
14 - 1 cup frozen corn
→ Cornbread Topping
15 - 1 cup yellow cornmeal
16 - 1 cup all-purpose flour
17 - 1/4 cup granulated sugar
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup unsalted butter, melted
23 - 1 cup shredded cheddar cheese
→ Assembly
24 - 1 cup shredded Monterey Jack or cheddar cheese
25 - 2 tablespoons sliced jalapeños (optional)
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until aromatic and softened, about 3 minutes.
03 - Add ground beef or plant-based alternative to the skillet, cook until browned while breaking into small pieces. If necessary, drain excess fat.
04 - Stir in kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, black pepper, and frozen corn. Simmer for 10 minutes, stirring occasionally.
05 - In a large mixing bowl, whisk yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
06 - In a separate bowl, whisk together whole milk, eggs, and melted butter. Incorporate wet mixture into dry ingredients, stirring until just combined. Fold in shredded cheddar cheese.
07 - Evenly distribute chili mixture into prepared baking dish. Sprinkle shredded Monterey Jack or cheddar cheese over chili.
08 - Gently spread cornbread batter over cheese and chili, smoothing the surface. Add sliced jalapeños if desired.
09 - Bake for 35-40 minutes, or until cornbread is golden and a toothpick inserted into the center comes out clean.
10 - Allow casserole to cool for 10 minutes before slicing and serving.
