INGREDIENTS:

Chili:

• 1 1/2 pounds ground beef
• 1/2 large onion, chopped (optional)
• 2 T chile powder
• 1/2 tsp granulated onion
• 1/2 tsp granulated garlic
• 1/2 tsp red pepper flakes 
• 1/2 tsp dried or 1 1/2 tsp fresh oregano
• 1 tsp paprika
• 1 T ground cumin
• 2 tsp salt
• 2 tsp fresh ground pepper
• 2 (8 oz) cans tomato sauce
• 1 (14 oz) can kidney beans, undrained

Cornbread:

• 2/3 C all purpose flour
• 1/2 C yellow cornmeal
• 3 T sugar
• 1 T baking powder
• 1/4 tsp salt
• 2 T vegetable oil
• 1 egg
• 1/3 C milk

Topping:

• 1 C shredded cheddar cheese
• 1/4 C sliced green onions
• Cilantro sprigs (optional)

INSTRUCTIONS:

1. In a large skillet or saute pan, brown the meat over medium high heat. As the meat begins to cook, add the optional onions.
2. Drain the grease from the pan, add the spices, tomato sauce, and kidney beans.
3. Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes.
4. While the chili is simmering, mix the cornbread ingredients until just combined.
5. Drop the batter by tablespoon over the chili. Cover and cook on low for 15 minutes, until the cornbread is fully cooked.
6. Sprinkle with the cheese and green onions and cover to cook until the cheese is melted.
7. Top with the cilantro sprigs to serve.