Cast-Iron Skillet Cornbread Chilli

Chilli

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Hot chili powder
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned tomatoes
• 250 ml Water
• 400 g Red kidney beans

Cornbread topping

• 160 g Cornmeal
• 80 g Plain flour
• 2 tsp Baking powder
• ½ tsp Fine sea salt
• 300 ml Buttermilk
• 1 Egg
• 50 g Butter

1. Heat the oven to 200°C (390°F). Put a cast-iron frying pan over medium heat and add the olive oil.
2. Finely chop the onion and crush the garlic. Cook the onion with a pinch of the salt for 6 to 8 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the cumin, smoked paprika, hot chilli powder, black pepper and the remaining salt for 30 seconds.
4. Tip in the canned tomatoes and water, scraping up any browned bits from the base of the pan. Bring to a gentle simmer, then cook for 20 minutes until slightly thickened.
5. Stir in the kidney beans and simmer for 5 minutes. Taste and adjust seasoning if needed, keeping the heat at a steady simmer.
6. In a mixing bowl, whisk together the cornmeal, plain flour, baking powder and salt. In a second bowl, whisk the buttermilk with the egg, then pour into the dry ingredients and whisk just until combined.
7. Melt the butter and whisk it into the batter. Spoon the batter evenly over the hot chilli, then gently spread it to the edges without mixing it into the sauce.
8. Bake for 18 to 22 minutes until the cornbread is risen and deep golden, and a skewer inserted into the cornbread comes out clean. Rest for 5 minutes before serving, spooning through the cornbread into the chilli below.

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