Chili Cornbread Casserole

Combine the seasoning mixture and set aside. Measure out the remaining chili ingredients before beginning.

Preheat oven to 375° F.

Heat olive oil in a large pot over medium heat. Add the onions and soften for 3-4 minutes. Season the ground beef (generously) with salt and pepper and add it to the pot. Cook and crumble the beef, stirring frequently, for 5 minutes.

Add the bell peppers and garlic and stir to combine. Heat through for 5 more minutes, or until the beef is cooked through. Drain grease well.

Reduce heat to medium. Sprinkle the combined seasoning mixture (from step 1) over the meat. Add the tomato paste, Worcestershire sauce, and hot sauce and stir to combine.

Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot, this will give the chili more flavor.

Add the beef bouillon cube, crushed tomatoes and drained diced tomatoes and stir to combine. Bring to a boil, then reduce heat to low. Stir in the kidney beans.

Cover partially while you combine the cornbread topping ingredients in a large bowl until just combined, don’t overmix.

Transfer the chili to a deep, 9 x 13-inch casserole dish, gently pressing down to form a firm layer.

Gently spoon the cornbread topping over the chili, placing dollops along the perimeter and in the middle, Once finished, use a silicone spatula to lightly smooth out the top in an even layer. Do this slowly and gently.

Transfer to the oven and bake uncovered for 45 minutes. Tent the top with foil during the last 5-10 minutes of baking if the top begins to brown too much.

Remove and let it sit for 5 minutes prior to serving.