Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat Olive Oil over medium-high heat. Add Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add Onion and Garlic to the skillet and cook until softened, about 5 minutes.
- Stir in Chili Powder, Cumin, and Smoked Paprika. Cook for 1 minute more.
- Add Diced Tomatoes, Kidney Beans, Black Beans, and Beef Broth to the skillet. Season with Salt and Pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- While the chili simmers, prepare the Cornbread Topping. In a large bowl, whisk together Cornmeal, All-Purpose Flour, Sugar, Baking Powder, Baking Soda, and Salt.
- In a separate bowl, whisk together Buttermilk, Melted Butter, and Egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the chili into a 9x13 inch baking dish.
- Spoon the cornbread batter evenly over the chili.
- Bake for 20-25 minutes, or until the cornbread is golden brown and the chili is bubbly.
- Let cool slightly before serving.
