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
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
Fry bacon at medium-high heat in big skillet.
Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
Cook 3 minutes, stirring constantly.
3 minutes
Add onion and cook until soft, about 5 minutes, stirring frequently.
5 minutes
Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes).
10 minutes
While beef is cooking, start on cornbread.
Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.
1 minute
Adjust seasoning as necessary, and remove from heat.
Melt, then cool butter.
Whisk butter, egg, and milk together.
Combine cornmeal, flour, and salt, then add baking powder and baking soda.
Stir liquid mixture into dry mixture.
Preheat oven to 425°F.
Spray a 9x12-inch baking pan with cooking spray.
Transfer the chili to the baking pan and smooth surface.
Spoon cornbread mixture over chili mixture, and smooth with a large spoon.
Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
20 minutes
Serve in bowls, making sure every large spoonful has both textures.
- •Beans in the chili would probably be too much starch.