Texan chili, baked with corn bread

Ingredients

• 4 slices of bacon, cut into small pieces
• 1½ tablespoons of brown sugar
• 1 1/4 teaspoons of chili powder
• 1 tablespoon of instant coffee
• 2 tablespoons of cumin
• 1 tablespoon of canned jalapeños, diced
• 1 tablespoon of oregano
• 1½ tablespoons of paprika
• 1 large onion, diced
• 570 g of ground beef
• 450 g of beef, cut into small pieces
• black pepper
• 1 can of diced tomatoes (425 g)
• 30 g of butter
• 75 g of maize semolina
• 65 grams of flour
• 1 tablespoon of baking powder
• ½ cup of baking soda
• ½ cup of salt
• 1 egg
• 120 ml of milk

Return the bacon to the pan and cook over medium-high heat.

Reduce the heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.

Cook for 3 minutes, stirring constantly.

Add the onion and cook until it softens for about 5 minutes, stirring frequently.

Add the beef and ground beef, then cook for 8 to 10 minutes, until just cooked through.

In the meantime, prepare the corn bread.

Add the tomatoes to the pan and cook for 1 minute, stirring frequently to prevent them from sticking to the bottom.

Adjust the seasoning and remove from the heat.

Melt the butter, then let it cool slightly.

Whisk together the butter, egg, and milk.

Mix the semolina, flour, and salt together, then add the yeast and baking powder.

Pour the liquid mixture over the dry ingredients and mix.

Preheat the oven to 220 °C.

Grease a 23 x 30 cm baking dish with cooking spray.

Pour the chili into the dish and smooth the surface.

Spread the cornmeal mixture evenly over the chili and smooth it out with a large spoon.

Bake for approximately 20 minutes, or until the cornbread is cooked through and pulls away from the sides of the pan.

Serve in bowls, ensuring that each spoonful contains both textures.