For the Chili

2 lbs. ground beef

1 tbsp. chili powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. garlic powder

28 oz. can crushed tomatoes

15 oz. can black beans, drained

Salt and pepper, to taste

 For the Cornbread Topping

1 cup gluten-free cornmeal

1 cup gluten-free all-purpose flour

1 tsp. salt

1 tbsp. granulated sugar

2 tsp. baking powder

1 cup milk

2 eggs

6 tbsp. butter, melted



Preheat oven to 375 degrees. Grease an 8×8 inch baking dish or 9-inch deep dish pie plate with cooking spray and set aside.

Heat skillet on medium heat and cook ground beef until browned and fully cooked through. Remove from heat and drain meat.

Return cooked meat to skillet, add chili powder, onion powder, cumin, garlic powder, and stir together.

Stir in crushed tomatoes and black beans, season with salt and pepper to taste. Simmer for another 5-7 minutes, then spoon into casserole dish. In a large mixing bowl, whisk together cornmeal, flour, salt, sugar, and baking powder. In a small mixing bowl, combine milk, eggs, and melted butter, whisk together well and pour into bowl with dry ingredients.

Stir together until well combined, then spread into an even layer on top of chili mixture in casserole dish.

Bake for 30-35 minutes or until cornbread is lightly golden. Serve warm.