Award-Winning Chili with Honey Butter Cinnamon Cornbread by Spiceitupwithnae

Ingredients

• 900g (2 lb) ground beef
• 1 large onion, diced
• 1 large bell pepper, diced
• 800g (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 400g (15 oz) kidney beans, rinsed and drained
• 500ml (2 cup) beef broth
• 1 tbsp sugar
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp complete seasoning
• 2 bay leaves
• 1.5 cup yellow cornmeal (for cornbread)
• 1.5 cup all-purpose flour (for cornbread)
• 1 tbsp baking soda (for cornbread)
• 1 cup sugar (for cornbread)
• 2 tbsp cinnamon (for cornbread)
• 115g (1 stick) unsalted butter, melted (for cornbread)
• 300ml (1.25 cup) whole milk (for cornbread)
• 3 large eggs (for cornbread)
• 2 tbsp honey (for topping)
• 1 cup cheddar cheese, shredded (for serving)
• 1/2 cup sour cream (for serving)

Instructions

1. Brown the ground beef in a Dutch oven over medium-high heat, then drain the excess fat.
2. Add diced onions and bell peppers to the pot, sautéing for 5-7 minutes until softened.
3. Return the beef to the pot and stir in the chili powder, cumin, paprika, garlic powder, onion powder, and complete seasoning.
4. Add the crushed tomatoes, tomato paste, beans, beef broth, sugar, and bay leaves; stir well to combine.
5. Cover the pot and simmer on low heat for 1 hour.
6. Preheat the oven to 175°C (350°F).
7. Whisk together cornmeal, flour, baking soda, sugar, and cinnamon in a large bowl.
8. Mix in the melted butter, milk, and eggs until just combined, then pour into a baking dish.
9. Bake the cornbread for 30 minutes or until a toothpick comes out clean.
10. Mix 2 tablespoons of honey with 2 tablespoons of butter and brush over the warm cornbread.
11. Serve the chili topped with cheddar cheese and sour cream alongside the cornbread.