Chili with Cornbread Bake

Chili:

• 1lb beef, 99% lean

• 1 sweet potato, diced 

• 1 onion, diced

• 1 bell pepper, diced

• 1 cup spinach, diced

• 1 can black beans 

• 1 can pinto beans 

• 1 can crushed tomatoes 

• 1 tbsp ketchup

• ½ tbsp worcestershire sauce 

• 3 tbsp chili powder

• 1 tsp chipotle chili powder

• 2 tsp paprika 

• 1 ½ tsp garlic powder

• 1 tbsp salt 

• ½ tsp pepper

Cornbread:

• ¾ cup buttermilk

• 1 cup flour 

• 1 cup cornmeal

• ¾ tbsp baking powder

• ½ tsp salt

• 4 tbsp butter, cubed 

Directions:

1. Heat a large skillet on medium on the stove top

2. Add olive oil to the pan, once hot add beef

3. Cook down beef about 5 mins add in sweet potato, onion, and pepper with lid on

4. Once veggies are soft add in crushed tomatoes and spices

5. Cook chili with lid on until it begins to simmer

6. Once simmering add beans, ketchup, and worcester sauce

7. Let chili simmer for about 10 more minutes before removing from heat

8. Separate chili into individual servings in oven safe containers or leave in pot and bake that way 

9. Once separated add cornbread batter into containers right on top of chili

10. Bake at 350 for 10-12 mins or until done