Baked Chili With Cornmeal Crust Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F (190��C) and grease a baking dish.
• STEP 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
• STEP 3.Add the onion, garlic, bell pepper, and jalapeno to the skillet. Cook until the vegetables are softened.
• STEP 4.Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional 2 minutes.
• STEP 5.Add the diced tomatoes, tomato sauce, and beans to the skillet. Simmer for 10 minutes.
• STEP 6.In a separate bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
• STEP 7.In another bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• STEP 8.Pour the chili mixture into the greased baking dish. Spoon the cornmeal batter over the top, spreading it evenly.
• STEP 9.Bake for 25-30 minutes, or until the cornmeal crust is golden brown and cooked through.
• STEP 10.Allow the dish to cool for a few minutes before serving.
• STEP 11.Serve and enjoy!

Cooking Tips

• Feel free to customize the chili by adding additional vegetables, such as corn or zucchini.
• For a spicier chili, add more jalapeno or a pinch of cayenne pepper.
• Top the baked chili with shredded cheese, sour cream, and chopped green onions for extra flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili in the microwave or on the stovetop before serving.
• Serve the baked chili with cornmeal crust as a main dish, accompanied by a side salad or cornbread.