 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon vegetable oil |
1 small onion, finely chopped |
2 cloves garlic, finely chopped |
1 pound extra-lean ground beef |
1 1/2 tablespoons chili powder |
1 14 1/2-oz. can diced tomatoes |
salt |
1 15-oz. can kidney beans, rinsed and drained |
1 8-oz. box corn bread mix |
1 large egg |
1/3 cup milk |
1 cup grated sharp cheddar |
Directions:
1. Preheat oven to 400ºF. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meat, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp. salt; cook mixture, stirring occasionally, until liquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.
2. While chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9-inch glass pie plate. Spread batter over chili. Bake until golden, 15 to 20 minutes. Let stand 5 minutes and serve.
|
|