Chili Cornbread Casserole
Chili Cornbread Casserole turns a pot of chili into a single baked dish with a tender cornbread lid. The chili is built on bacon, a spoonful of instant coffee and brown sugar, which give the beef a deep, slightly sweet backbone. Using both ground and cubed beef gives the filling two textures. Beans are left out on purpose, since the cornbread already supplies plenty of starch.
Instructions
Fry the bacon in a large skillet over medium-high heat until it starts to render and crisp.
Turn the heat down to medium and stir in the brown sugar, chili powder, instant coffee, cumin, jalapeños, oregano and paprika. Cook for 3 minutes, stirring constantly so the spices toast without scorching.
Add the onion and cook for about 5 minutes, stirring often, until it is soft. Add the cut-up beef and the hamburger meat and cook for 8 to 10 minutes, until the meat is lightly cooked through.
While the meat cooks, melt the butter and let it cool. Whisk it together with the egg and milk in one bowl. In another, combine the corn meal, flour and salt, then mix in the baking powder and baking soda. Stir the liquid into the dry mixture.
Stir the tomatoes into the skillet and cook for 1 minute, scraping the bottom so nothing sticks. Season with black pepper and adjust to taste, then take the pan off the heat.
Heat the oven to 425°F and spray a 9x12-inch baking pan with cooking spray. Spread the chili in the pan and smooth the top.
Spoon the cornbread batter over the chili and smooth it with the back of a large spoon. Bake for about 20 minutes, until the cornbread pulls away from the sides of the pan.
Serve in bowls, making sure each big spoonful includes both chili and cornbread.
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