Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the chopped green bell pepper, kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Bring the Chili mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
- Preheat oven to 400°F (200°C). Grease a 8x8 inch baking pan.
- In a medium bowl, whisk together the Cornbread ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, combine the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the Cornbread batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Cornbread cool slightly before cutting into squares. Serve the Chili hot with warm cornbread.
