Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef
  • 1 small onion (, diced)
  • 1 teaspoon Kosher salt (, to taste)
  • 2 teaspoons chili powder (, more to taste)
  • 15 ounce can black beans (, drained)
  • 15 ounce can chili or pinto beans
  • 15 ounce can chili seasoned tomatoes (, or diced)
  • 1 cup frozen corn
  • 8  ounce can tomato sauce
  • 8.5 ounce cornbread mix (, plus ingredients on the box )
  • 1/2 to 1 cup shredded sharp cheddar cheese (, plus some for garnish)

Instruction

  • Preheat the oven to 400°F. In a 12″ oven-safe skillet, cook ground beef and onions until no longer pink. Drain. Season with salt, pepper and chili powder.
  • Add black beans, tomatoes, chili beans, corn and tomato sauce. Stir together and bring to a low boil. Simmer for ten minutes. Taste and season with more salt and pepper to taste. If you want an extra kick of spice, add 1-2 teaspoons more of chili powder.
  • While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for. Add the 1/2 to 1 cup of shredded cheddar and gently stir just enough to incorporate.
  • Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
  • Place the skillet onto a baking sheet (to prevent overflow). Bake in the preheated oven for about 20 minutes, or until the top is nice and golden brown.
  • Allow skillet to rest about 5 minutes before serving. Then scoop onto plates. Top with sour cream and chives if desired.