Skillet Beef Chilli with Cornbread Topping

Chilli

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Hot chili powder
• 2 tsp Ground cumin
• ½ tsp Black pepper
• 800 g Tomato, canned chopped
• 480 g Red kidney beans, canned, drained and rinsed

Cornbread topping

• 60 g Unsalted butter
• 180 g Cornmeal
• 1 tsp Bicarbonate of soda
• 250 ml Buttermilk
• 1 Egg

1. Heat the oven to 200°C (390°F). Finely chop the onion and crush the garlic.
2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and 0.5 tsp of the fine sea salt, then cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining.
4. Stir in the hot chili powder, ground cumin and black pepper and cook for 1 minute. Add the tomatoes, bring to a gentle simmer, then cook for 20 minutes, stirring occasionally, until thickened.
5. Stir in the red kidney beans and simmer for 5 minutes. Taste and season with the remaining fine sea salt if needed, then take the skillet off the heat.
6. Melt the unsalted butter and let it cool slightly. In a mixing bowl, whisk together the cornmeal and bicarbonate of soda, then whisk in the buttermilk, egg and melted butter until you have a thick batter.
7. Spoon the cornbread batter over the chilli and gently spread it to the edges. Bake for 18 to 22 minutes until the topping is golden, set in the centre, and the chilli is bubbling around the sides.

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