Here is a great all in one meal. It combines all of our favourites and it is a nice warm and spicy welcome when the temperatures starts to dip in the fall and winter months.
Ingredients:
1.5 lbs ground beef
1 Tbsp vegetable oil
1 cup chopped red peppers
1 medium onion chopped
1 clove of garlic minced
4 tsp chili powder
2 tsp cumin powder
1 can (19 oz /540 ml) red kidney beans (drained and rinsed)
1 can (14 oz /398 ml) black beans (drained and rinsed)
1 can (680 ml) tomato sauce
2 tbsp tomato paste
Directions:
In large pot heat oil, fry garlic and onions for a few minutes, add green peppers and saute mixture on medium heat until tender.
Add the chili powder and cumin, stirring in thoroughly.
Add ground beef, fry until lightly browned.
Add drain and rinsed beans, tomato sauce and paste, bring to a boil and reduce heat, cover and simmer for about 20 minutes.
Cornbread topping:
3/4 cup all-purpose flour
2 1/2 tsp baking powder
1 Tbsp sugar
3/4 tsp salt
1 1/4 cup cornmeal
1 egg
3 Tbsp melted butter
1 cup milk
1 jalapeno pepper chopped (remove seeds if you prefer it less hot).
Sift together flour, baking powder, sugar and salt. Add cornmeal and stir in the chopped jalapeno peppers.
In a separate bowl beat egg, add butter and milk, continue to beat until well blended.
Pour the liquid into the dry ingredients. Combine with a few rapid strokes.
Assembly:
Pour the chili in a large casserole dish, top with the cornmeal batter spread evenly.
Bake in 425 F preheated oven for 20 -25 minutes.
