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Hearty Chili with Cornbread & Creamy Topping
Hearty Chili with Cornbread & Creamy Topping 
Ingredients:
For the Chili:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can diced tomatoes and green chilies, undrained
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
For the Creamy Topping:
1/2 cup sour cream
1 tablespoon chopped cilantro
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch of cayenne pepper (optional)
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup melted butter
Instructions:
Make the Chili:
In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent (about 3-4 minutes).
Stir in the diced tomatoes, black beans, corn, kidney beans, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and let it cook for about 20-30 minutes, stirring occasionally.
Prepare the Creamy Topping:
In a small bowl, mix together the sour cream, chopped cilantro, garlic powder, onion powder, and cayenne pepper (if using). Set aside.
Make the Cornbread:
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the cornbread batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serve:
Ladle the hearty chili into bowls and top with a dollop of the creamy topping. Serve with warm cornbread on the side.
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