Chili con carne under a cornbread lid

Ingredients:

Chile

• 1.5 kg ground beef
• 4 tbsp. l. olive oil
• 4 onions, finely chopped
• 2 cloves garlic, chopped
• 2 tsp dried chili flakes
• 2 tsp ground coriander
• 2 tsp ground cumin
• 5 cardamom berries, crushed
• 2 red peppers, seeded and finely diced
• 7 cups canned chopped tomatoes
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1 cup of water
• 2 tbsp cocoa powder
• 3.5 cups canned red beans
• Submission Advice
  2 cups sour cream
• Ground paprika for garnish
• 3.5 tbsp. grated cheddar

Cornbread

• 1.5 tsp salt
• 4 cups cornflakes
• 1/4 cup flour
• 6 tsp baking powder
• 2 tsp ground cinnamon
• 3 cups buttermilk
• 4 eggs
• 2 teaspoons of honey
• 1/4 cup vegetable oil
• 2 tbsp. grated cheddar
• Guacamole, recipe included

Guacamole sauce

• 4 ripe avocados, pitted, scooped out and chopped
• 4 green onions, finely chopped
• 2 limes, squeeze the juice
• 1/4 cup chopped cilantro

Preparation:

1. Heat oil in a large frying pan and sauté the onion and garlic until soft. Add the chili, coriander, cumin, and ground cardamom, and mix well.
   
   Add the pepper, then add the ground beef to the pan and, using a fork, mash and stir until evenly browned. Then add the canned tomatoes, ketchup, tomato puree, and water to make the sauce.
   
   When the chili begins to boil, add the cocoa and stir. Add the beans and simmer over low heat, covered, for 1.5 hours. Afterward, you can refrigerate or freeze the chili, or simply leave it in the refrigerator overnight.
2. Preheat oven to 220˚C.
   
   Place the chili in a large, wide baking dish, or leave it in the pan it was cooked in if the pan is ovenproof.
   
   In a bowl, combine the salt, cornmeal, wheat flour, baking powder, and cinnamon. Whisk together the buttermilk, eggs, honey, and oil, then combine with the dry ingredients and stir. The resulting dough should be bright yellow.
3. Pour the corn batter over the chili con carne, or spread it for an even coating.
   
   Sprinkle the cheese on top and then bake in the oven for 30 minutes, or until the dough is puffed and golden brown, and the chili underneath begins to sizzle. How long this takes depends on how cold or hot the chili was when you put it in the oven. To speed up this process, you can preheat the oven dish you'll be placing the chili in.
   
   Let the chili sit for about 5 minutes after removing it from the oven before cutting the cornbread into squares or slices.
   
   

   Guacamole sauce

   
   Mash the avocado, add green onions and the juice of 2 limes to taste. Season with cilantro and divide between 2 bowls, sprinkling each serving with cilantro. To make a paste Guacamole You can also add finely chopped tomatoes and onions to the chili.
   
   Now divide the sour cream among two more bowls: sprinkle a little paprika over the sour cream in one, and add grated Cheddar cheese to the other. This way, people can customize their chili toppings to suit their preferences and tastes.