Homemade Chili and Honey Butter Cornbread Dinner

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Cornmeal (fine ground)
• 2 cup Granulated Sugar (adjust sweetness to taste)
• 3.5 teaspoon Baking Powder (ensure fresh)
• 1 teaspoon Salt (kosher or table salt)
• 1 Large Egg (room temperature)
• 0.33 cup Unsalted Butter (melted)
• 1 cup Buttermilk (can substitute with regular milk)
• 0.5 cup Unsalted Butter (melted for honey butter topping)
• 6 tablespoon Honey (liquid honey)
• 1 pound Ground Beef (80% lean)
• 1 Medium Onion (diced)
• 1 cup Green and Red Pepper Blend (frozen mix saves time)
• 0.5 teaspoon Black Pepper (ground)
• 0.5 teaspoon Salt (kosher)
• 2 teaspoon Chili Powder (mild flavor)
• 1 teaspoon Steak Seasoning (optional)
• 1 teaspoon Cayenne Pepper (adjust for heat)
• 0.5 teaspoon Paprika (smoked if available)
• 0.5 teaspoon Garlic Powder
• 2 can Diced Tomatoes with Chilies (14.5 oz each, undrained)
• 2 can Kidney Beans (15 oz each, undrained)
• 1.5 cup Water
• 1 tablespoon Hot Sauce (adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Break the egg into the bowl, add the melted butter, and pour in the buttermilk. Stir just until combined; do not overmix.

   Time: PT5M

4. Prepare Skillet

   Lightly coat the 9‑inch cast iron skillet with a thin layer of oil, wiping it around the bottom and sides.

   Time: PT2M

5. Bake Cornbread

   Pour the batter into the prepared skillet and place it in the oven. Bake for 20‑25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 400°F

6. Cool and Poke Holes

   Remove the cornbread from the oven, let it sit for 4‑5 minutes, then poke holes across the top with a fork or skewer.

   Time: PT5M

7. Make Honey‑Butter Topping

   Melt 8 Tbsp butter, then whisk in 6 Tbsp honey until smooth.

   Time: PT5M

8. Glaze Cornbread

   Pour the honey‑butter over the warm cornbread, letting it soak into the holes and edges. Smooth with a spoon and let sit 3‑4 minutes.

   Time: PT5M

9. Brown Beef and Vegetables

   In a large pot over medium‑high heat, add the ground beef, diced onion, and frozen pepper blend. Cook, stirring, until the beef is browned and the vegetables are softened, about 10 minutes.

   Time: PT10M

10. Season the Base

    Stir in pepper, salt, chili powder, steak seasoning, cayenne, paprika, and garlic powder. Cook for another 2 minutes to toast the spices.

    Time: PT2M

11. Add Tomatoes, Beans, and Water

    Add the two cans of diced tomatoes (with juices), the two cans of kidney beans (undrained), and 1½ cup water. Stir to combine.

    Time: PT3M

12. Incorporate Hot Sauce

    Raise the heat to bring the mixture to a gentle boil, then stir in hot sauce to taste (1 Tbsp to start).

    Time: PT5M

13. Simmer Chili

    Reduce heat to low, cover the pot with a lid, and let the chili simmer for 1 hour 30 minutes, stirring occasionally.

    Time: PT1H30M

14. Final Taste Check

    Remove the lid, taste the chili, and adjust salt, pepper, or hot sauce if needed. Keep warm until serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g