Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon cumin (2.5 ml)
  • ¼ teaspoon smoked paprika (1 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • Salt and black pepper to taste
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (10 ounce) can diced tomatoes and green chilies, like Rotel, undrained (283g)
  • 1 cup beef broth (240 ml)
  • 1 cup frozen corn (150g)
  • 1 cup yellow cornmeal (120g)
  • 1 cup all-purpose flour (120g)
  • ⅓ cup granulated sugar (65g)
  • 1 tablespoon baking powder (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • 1 large egg
  • 1 cup milk (240 ml)
  • ⅓ cup vegetable oil (80 ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
  5. Add kidney beans, pinto beans, diced tomatoes, Rotel, beef broth, and corn to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. While the chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  7. In a separate bowl, whisk together egg, milk, and vegetable oil.
  8. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  9. Pour the chili mixture into the 9x13 inch baking dish.
  10. Pour the cornbread batter evenly over the chili.
  11. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Enjoy this delicious cowboy casserole recipe!
  12. Let the casserole cool for a few minutes before serving.