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Ingredients
- 1 1/2 lbs ground beef
- 2 8 oz cans tomato sauce
- 1 10 oz can diced tomatoes with green chilies
- 1 14 oz can pinto beans
- 1 14 oz can black beans
- 1 med onion finely chopped
- 4 cloves garlic minced
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 2 Tbsp olive oil
- salt and pepper
- 1 8 oz packages cornbread mix
- 2 eggs
- 2/3 cup milk
- 1 8oz can creamed corn
- 1 cup cheddar cheese grated
Ingredients
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Instructions
- Preheat oven to 400F.
- Heat olive oil in a large ovenproof skillet over medium-high and saute onion until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant about 1 minute. Add beef and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, stir to combine. Add tomato sauce, diced tomatoes, and all beans, stir until mixed.
- Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
- While chili simmers, in a bowl whisk together cornbread mix, eggs, and milk. Once combined fold in corn and cheese. Pour cornbread mix on top of chili, spread into an even layer.
- Place skillet in oven and bake until cornbread is cooked through and chili mixture is bubbling, about 20-25 minutes. Serve hot. Enjoy!
Recipe Notes
Recipe adapted from 12 Tomatoes