Cookbook:Chili Cornbread Casserole

| Texas cuisine

Chili

 * 4 strips bacon, cut in small pieces
 * 1½ tablespoons brown sugar
 * 1¼ teaspoons chili powder
 * 1 teaspoon instant coffee
 * 2 teaspoons cumin
 * 1 tablespoon diced jalapeños (canned)
 * 1 teaspoon oregano
 * 1½ teaspoons paprika
 * 1 large onion, diced
 * 1¼ pounds hamburger meat
 * 1 pound beef, cut into small pieces
 * Black pepper
 * 1 can (15-ounces) diced tomatoes

Cornbread

 * 2 tablespoons (¼ stick) butter
 * ½ cup corn meal
 * ½ cup flour
 * 1 teaspoon baking powder
 * ½ teaspoon baking soda
 * ½ teaspoon salt
 * 1 egg
 * ½ cup milk

Chili

 * 1) Fry bacon at medium-high heat in big skillet.
 * 2) Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
 * 3) Cook 3 minutes, stirring constantly.
 * 4) Add onion and cook until soft, about 5 minutes, stirring frequently.
 * 5) Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes).
 * 6) While beef is cooking, start on cornbread.
 * 7) Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.
 * 8) Adjust seasoning as necessary, and remove from heat.

Cornbread

 * 1) Melt, then cool butter.
 * 2) Whisk butter, egg, and milk together.
 * 3) Combine cornmeal, flour, and salt, then add baking powder and baking soda.
 * 4) Stir liquid mixture into dry mixture.

Assembly

 * 1) Preheat oven to 425°F.
 * 2) Spray a 9x12-inch baking pan with cooking spray.
 * 3) Transfer the chili to the baking pan and smooth surface.
 * 4) Spoon cornbread mixture over chili mixture, and smooth with a large spoon.
 * 5) Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
 * 6) Serve in bowls, making sure every large spoonful has both textures.

Notes, tips, and variations

 * Beans in the chili would probably be too much starch.