Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1lb 90/10 ground beef
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp pepper
- pinch cayenne powder
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 15oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 3 tbsp tomato paste
- 2 tbsp honey
- 8.5oz box mix cornbread, plus ingredients to make cornbread
- 3 tbsp all purpose flour
- 1 cup shredded cheddar cheese
- optional toppings: sour cream, greek yogurt, cheese, green onion, fritos, cilantro..whatever!
Instructions
- Preheat oven to 400F. In a large skillet, heat olive oil over medium high heat. Once hot, add diced onion. Let cook 2-3 minutes and then add ground beef. Let cook for another 2-3 minutes and then add minced garlic.
- One meat has cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir together.
- Add in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Stir until all combined.
- Bring everything to a light boil, and then reduce heat to medium-low. Let simmer for 30 minutes, stirring every so often. While simmering, make cornbread according to box.
- Add in extra flour and 3/4 cup shredded cheddar cheese to biscuit mixture.
- Drop by large spoonful on top of chili mixture and spread out to edges or leave in flattened large rounds. Top with remaining cheese.
- Bake for 20-25 minutes or until cornbread is cooked through. Let cool for 15 minutes before serving and adding toppings of choice.
Category: dinner, meal prep, chili, fall
Method: Oven
Cuisine: American
