Chili Cornbread Casserole

• 4 strips bacon, cut in small pieces
• 1½ tablespoons brown sugar
• 1¼ teaspoons chili powder
• 1 teaspoon instant coffee
• 2 teaspoons cumin
• 1 tablespoon diced jalapeños (canned)
• 1 teaspoon oregano
• 1½ teaspoons paprika
• 1 large onion, diced
• 1¼ pounds hamburger meat
• 1 pound beef, cut into small pieces
• Black pepper
• 1 can (15-ounces) diced tomatoes
• 2 tablespoons (¼ stick) butter
• ½ cup corn meal
• ½ cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ½ cup milk

Ingredients for 6 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Chili: Fry bacon at medium-high heat in big skillet.

   Stovetop
2. 2

   Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.

3. 3

   Cook 3 minutes, stirring constantly.

4. 4

   Add onion and cook until soft, about 5 minutes, stirring frequently.

5. 5

   Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes).

6. 6

   While beef is cooking, start on cornbread.

7. 7

   Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.

   Stovetop
8. 8

   Adjust seasoning as necessary, and remove from heat.

9. 9

   Cornbread: Melt, then cool butter.

10. 10

    Whisk butter, egg, and milk together.

11. 11

    Combine cornmeal, flour, and salt, then add baking powder and baking soda.

12. 12

    Stir liquid mixture into dry mixture.

13. 13

    Assembly: Preheat oven to 425°F.

    Oven
14. 14

    Spray a 9x12-inch baking pan with cooking spray.

15. 15

    Transfer the chili to the baking pan and smooth surface.

16. 16

    Spoon cornbread mixture over chili mixture, and smooth with a large spoon.

17. 17

    Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.

    Oven
18. 18

    Serve in bowls, making sure every large spoonful has both textures.