Classic Chili and Brown Butter Cornbread by Kylemadeitt

Ingredients

• 1 lb ground beef
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 can (15 oz) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, browned
• 1/2 cup milk
• 1 large egg
• 1/2 cup unsalted butter, softened (for topping)
• 2 tbsp maple syrup
• 1 tbsp honey

Instructions

1. Brown the ground beef in a large pot over medium-high heat for 6-8 minutes until fully cooked; drain excess fat.
2. Add diced onion and garlic to the pot, sautéing for 5 minutes until softened.
3. Stir in chili powder, crushed tomatoes, and kidney beans; simmer on low for 45-60 minutes.
4. Preheat oven to 400°F (200°C) and grease a cast-iron skillet.
5. Brown the butter in a small pan over medium heat until nutty and fragrant, about 5 minutes; let cool slightly.
6. Whisk together cornmeal, flour, egg, milk, and the browned butter in a bowl until just combined.
7. Pour batter into the skillet and bake for 20-25 minutes until a toothpick comes out clean.
8. Whip the softened butter with maple syrup and honey until light and fluffy.