Chili Cornbread Casserole

• temps total: 45 minutes

Ingrédients

Chili

2 tablespoons olive oil

1 1/4 pounds 90/10 lean ground beef

1 small yellow onion, chopped (about 3/4 cup)

3 tablespoons tomato paste

1 tablespoon finely chopped garlic

1 tablespoon chili powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon black pepper

1(15-ounce) can red kidney beans, drained and rinsed

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

1/2 cup chicken stock

2 teaspoons kosher salt, divided

Cornbread

1/2 cup fine yellow cornmeal

1/2 cup all purpose flour

1 tablespoon granulated sugar

1 1/2 teaspoons baking powder

4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided

1/2 cup thinly sliced scallions, plus more for garnish

1 jalapeno, finely chopped, plus more for garnish (about 2 tablespoons)

3/4 cup whole buttermilk

1/4 cup unsalted butter, melted

1 large egg, lightly beaten

Instructions

Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over medium-high. Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes.

Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute.

Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.

Stir together cornmeal, flour, sugar, baking powder, 1/2 cup Cheddar, scallions, jalapenos, and remaining 1 teaspoon salt in a medium bowl. Whisk in, buttermilk, melted butter, and egg, until fully combined. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Top with remaining 1/2 cup Cheddar. Place skillet on a rimmed baking sheet.

Bake until topping is golden and firm, about 20 minutes. Let rest at least 5 minutes before serving. Recipe developed by Renu Dhar

Nutrition

• Calories: 1317 kcal
• Lipides Totaux: 43 g
• Lipides Saturés: 17 g
• Lipides Insaturés: 0 g
• Cholestérol: 187 mg
• Sodium: 2233 mg
• Glucides Totaux: 147 g
• Fibres Diététiques: 34 g
• Sucres Totaux: 29 g
• Protéines: 90 g