2 to 2 1/4 pounds lean ground beef or turkey
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
1 cup canned beef broth
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa*
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
*I know cocoa sounds like a weird ingredient in chili, but it really ads a depth of flavor!
You'll need:
6 Tbs unsalted butter, melted, plus some for the baking dish (or use cooking spray to grease the dish like I did)
1 cup cornmeal
3/4 cup flour
1 tbs sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk*
To make the cornbread, preheat the oven to 425 degrees. Lightly grease an 8 inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish. Bake until the top is golden brown and a tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
* For a substitution for buttermilk, you can add 1 tbs vinegar for each cup of regular milk. Here that would mean 1 tbs plus 1/2 tbs of vinegar for the 1 1/2 cup milk. I used cider vinegar because I also used it in the chili, but regular white vinegar is the norm. Enjoy!