Cozy Chili with Cornbread Topping
Serves 425 mins prep50 mins cook
A cozy hug in a bowl (which is something we all could use I think?) 🥺 in case ya missed it, it’s my New Year’s Resolution to cook dinner at home 3x a week! 💪 since I cook/film for work most days, I almost never feel like doing it again for dinner PLUS I’m woefully addicted to takeout 🫢 but this chili recipe is super easy & cozy and I ate it for 2 night’s dinners!
0 servings
What you need
Instructions
Heat olive oil in a large pan over medium-high. Add in onions and 1 tsp salt. Cook until translucent, 5-7 mins. Add in garlic and cook about 1 minute. Add in tomato paste and cook until darkened in color, 7-10 mins. Add in ground meat plus other 1 teaspoon salt and black pepper. Cook, stirring frequently, until meat is brown and no pink remains. Use your hands to squish in the whole tomatoes and pour in their juice. Pour in the red wine. Add in the jalapeño and habanero. Add in the cayenne, cumin, paprika, black pepper, oregano, and cinnamon. Add in both beans. Stir to combine & taste for seasoning. In a bowl, mix the cornbread mix with required mix-ins until smooth. Spoon onto the top of the chili in big lumps. Allow to sit & simmer on the stove on medium-low heat for about 30 minutes, or until cornbread is set. Serve in bowls topped with cheese, avocado, scallions, and any other toppings you like. Enjoy!View original recipe