Instructions
- Preheat oven to 375°F (190°C).
- In a large Dutch oven or heavy-bottomed pot, heat Olive Oil over medium-high heat. Add Ground Beef Chuck and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add Yellow Onion and Garlic to the pot and cook until softened, about 5 minutes.
- Stir in Chili Powder, Cumin, Smoked Paprika, and Cayenne Pepper. Cook for 1 minute more.
- Add Tomato Paste and cook for another minute, stirring constantly.
- Add Crushed Tomatoes, Kidney Beans, Black Beans, and Beef Broth to the pot. Season with Salt and Pepper. Bring to a simmer and cook for 30 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 Eggs.
- 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 25-30 minutes, or until the cornbread is golden brown and the chili is bubbly.
- Let cool slightly before serving.
