Ingredients:

  • 1 tbsp Olive Oil, or vegetable oil
  • 1 large Yellow Onion, finely chopped
  • 1 Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 500 g Lean Ground Beef
  • 2 tsp Chili Powder (smoked preferred)
  • 1 tsp Cumin, ground
  • ½ tsp Dried Oregano
  • 400 g Crushed Tomatoes, canned
  • 425 g Black Beans, drained and rinsed
  • 120 g Cream Cheese, full fat, cut into cubes
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, shredded (for the filling)
  • 1 cup All-Purpose Flour
  • 1 cup Yellow Cornmeal (medium grind)
  • ¼ cup Granulated Sugar (optional)
  • 1 tbsp Baking Powder
  • 1 tsp Salt (for the topping)
  • 1 large Egg, lightly beaten
  • 1 cup Buttermilk, full fat
  • ½ cup Unsalted Butter, melted and slightly cooled
  • 1 cup Sharp Cheddar Cheese, shredded (for the top)

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease the 9x13 inch casserole dish.
  2. Heat oil in the large skillet over medium-high heat. Add the chopped onion and red pepper. Sauté until softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess grease.
  4. Stir in the chili powder, cumin, and oregano. Cook for 1 minute until the spices are fragrant.
  5. Stir in the crushed tomatoes and the black beans. Bring to a simmer. Reduce the heat and cook gently for 5 minutes to thicken slightly. Season generously with salt and pepper.
  6. Remove the skillet from the heat. Stir in the cubes of cream cheese until mostly melted and incorporated. Fold in the first measure of shredded Cheddar cheese (1 cup).
  7. Pour the entire chili mixture into the prepared casserole dish, spreading it into an even layer. Set aside while preparing the batter.
  8. For the cornbread topping: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  9. In a separate, smaller bowl, whisk together the egg, buttermilk, and melted butter.
  10. Pour the wet ingredients into the dry ingredients. Stir just until combined, ensuring you do not overmix.
  11. Gently spoon the cornbread batter over the chili filling. Sprinkle the remaining 1 cup of shredded Cheddar cheese over the top of the batter.
  12. Bake for 35–40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
  13. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes. This resting time is vital for the filling to set.
  14. Cut into squares and serve hot with sour cream and fresh cilantro.