If you like spicy smokey flavor, this is the dish for you.The sweetness of the cheesy cornbread crust pairs well with the spicy, meaty, savory chili.

This recipe yield 10 servings: It yields more than the average 9×13 baking dish. I used an 11×14 baking dish. The other alternative is to freeze what doesn’t fit for another use. Also buy a cheese block and grate your own cheese. The cheese that is pre grated contains fillers for longer self life.

Prep all ingredients so you can add them as needed.

Prep:15 minutes Cook: 1 hour 45 minutes Total time: 2 hrs

INGREDIENTS

1 tablespoon olive oil

1 yellow onion, diced

2 teaspoons kosher salt

2 lbs. ground beef

2 tablespoons all-purpose flour

1/2 cup diced poblano pepper

3 cloves garlic, crushed

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons fresh ground pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1 (15 ounce) can fire-roasted diced tomatoes

1(15 ounce) can fire-roasted crushed tomatoes

2 cups water, or as needed

1 (16 ounce) can kidney beans, rinse and drain

For the Cornbread Crust

2 (7.5 ounce) packages corn muffin mix ( like Jiffy)

1 cup grated white cheddar cheese, divided

2 large eggs

1 cup milk

Garnish

1/4 cup sour cream

1/4 cup chopped fresh cilantro

Directions

Step 1

Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook stirring, for 2 to 3 minutes.

Step 2

Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stir occasionally, then reduce heat to medium low. Let simmer, stirring occasionally for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragant, about 30 more minutes. Taste for seasoning and adjust.

Step 3

Preheat the oven to 4oo degrees F

Step 4

Place a 9×13 inch baking dish on a baking sheet. Transfer chili to the dish, be sure to leave a 1 inch space at the top. Stir evenly to distribute.

Step 5

Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk togetheer in a bowl until smooth. Spoon over the chili until the surface is covered. Sprinkle with remaining cheese.

Step 6

Bake in the preheated oven until the cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.

Step 7

Spoon or ladle into a dish and garnish with sour cream and cilantro

Chow Down!!!!