Hearty Chili Con Carne with Sweet Cornbread

In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.

Add diced onion and green bell pepper to the pot and cook until softened, about 5 minutes.

Stir in minced garlic, chili powder, and cumin. Cook for 1 minute more, until fragrant.

Pour in diced tomatoes and beef broth. Add kidney beans and pinto beans. Season with salt and pepper to taste.

Bring the chili to a simmer, then reduce heat and cover. Let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.

While the chili simmers, prepare the cornbread. Preheat oven to 400°F (200°C). Grease or spray an 8-inch square baking pan.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pour the cornbread batter into the prepared baking pan and spread evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before cutting into squares.

Serve the chili hot, topped with your favorite toppings (such as shredded cheese, sour cream, or chopped onions), alongside a slice of warm cornbread.