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Chili with Hatch Green Chili Cornbread

Chili with hatch green chili corn bread—the perfect fall comfort meal.

Ingredients

Chili

  • 1 lb ground beef
  • 1 yellow onion (chopped)
  • 1 green bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 can pinto beans (16 oz)
  • 1 can tomatoes (chopped)
  • 8 can tomato sauce (16 oz)
  • salt
  • pepper
  • chili powder
  • basil (dried)

Hatch green chili cornbread

  • 1 1/4 cup ground cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup whole milk
  • 1 cup buttermilk
  • 2 eggs (lightly beaten)
  • 1 can hatch green chiles (chopped)
  • 8 tbsp unsalted butter (melted)

Directions

  1. 1

    Add ground beef, onion, bell pepper, and garlic to an olive oiled pot over medium-high heat.

  2. 2

    Cook until beef is browned to your liking and onions have softened.

  3. 3

    Add beans, chopped tomatoes, tomato sauce, salt, pepper, basil, and chili powder.

  4. 4

    Mix well and bring to a simmer until cornbread is done.

  5. 5

    Place your cornbread skillet in oven

  6. 6

    Preheat oven to 425.

  7. 7

    While your oven is preheating, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.

  8. 8

    Whisk in the milk, buttermilk, hatch green chilis and eggs.

  9. 9

    Whisk in almost all of the melted butter, saving about 1 tablespoon for the skillet later on.

  10. 10

    When oven is preheated, remove skillet and change heat to 375.

  11. 11

    Add 1 tbsp of melted butter to skillet.

  12. 12

    Pour the batter into the skillet and bake until the center is firm and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

  13. 13

    Remove from oven and let cool for 10 minutes.

  14. 14

    Place chili in bowls and top with cornbread and enjoy! :)