Cornbread with chili topping

Ingredients:

Cornbread

• 3 cups stone-ground cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tbsp coarse salt
• 1 teaspoon of baking soda
• 2 cups of sour milk or kefir
• 1 cup vegetable oil
• 4 large eggs

Chili topping

• 450 g of ground beef with 20% fat content
• 1 tbsp. vegetable oil
• 1 small onion, grated
• 2 tbsp. chili powder
• 2 tbsp tomato paste
• 1 tbsp coarse salt
• 2 tsp chipotle chili powder
• 2 tsp ground cumin
• 1 can (800 g) of canned crushed tomatoes
• 1 cup grated cheddar
• 0.5 cup sour cream
• 1 jalapeño, halved, seeded and thinly sliced
• 2 green onions, thinly sliced

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Cornbread:
   
   In a large bowl, combine the cornmeal, sugar, baking powder, salt, and baking soda. In a medium bowl, combine the buttermilk, vegetable oil, and eggs. Fold the egg mixture into the flour mixture and knead into a dough. Pour the batter into the prepared baking pan and bake until the edges are golden and the center springs back when lightly pressed with a finger, 25-30 minutes.
3. Chili topping:
   
   Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook until slightly softened, about 5 minutes. Add the ground beef and cook until darkened, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder, and cumin and cook until the spices begin to toast. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
4. Once the cornbread is cooked, use the handle of a large wooden spoon to poke 35 holes in it, making sure the handle of the spoon goes all the way to the bottom.
5. Spoon the chili over the cornbread and spread it evenly with a wooden spoon, pressing the meat sauce into the holes. Top with cheese, sour cream, jalapeños, and green onions. Cut into 15 wedges and serve immediately.