Skillet Chili with Cornbread

Ingredients:

• 700 g beef (neck and shoulder), cut into 1.3 cm cubes.
• 2 cans (280g each) chopped tomatoes with chili, drained
• 1 can (400g) red kidney beans, drained and rinsed
• 1 tbsp. vegetable oil
• 3/4 cup cornmeal, plus 1 tablespoon for dusting the beef
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 3-4 tbsp. chili powder
• 2 tsp ground cumin
• 3 cups chicken broth
• 4 tablespoons of sugar
• 3/4 teaspoon baking soda
• 1 large egg
• 1/2 cup milk
• 1/4 cup sour cream, plus more for serving
• 3 tablespoons melted butter
• 3/4 cup flour, plus 1 tablespoon for dusting the beef
• 100 gr. grated cheddar cheese

Preparation:

1. Heat oil in a 12-inch (30 cm) cast-iron skillet over high heat until very hot. Season the beef with salt and pepper, sprinkle with 1 tablespoon flour and 1 tablespoon cornmeal. Add the beef to the skillet and cook, stirring occasionally, until golden brown, 6-10 minutes.
   
   Reduce heat to medium. Add the onion and garlic and cook, stirring frequently, for about 8 minutes, until the onion is soft. Add the chili powder (if you don't like it spicy, use less) and cumin and cook until fragrant, about 1 minute.
   
   Add the chicken broth, tomatoes, beans, and 1 tablespoon of sugar and bring to a gentle simmer. Cook until the meat is tender and the sauce thickens, about 30 minutes. If the liquid evaporates and the meat is less than three-quarters covered, add a little more water.
2. Meanwhile, position a rack in the center of the oven and preheat the oven to 200°C. In a medium bowl, whisk together the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda, and 1 teaspoon salt.
   
   In another bowl, combine the sour cream, milk, and egg. Add this mixture to the dry ingredients and whisk until well combined. Add the melted butter and cheddar cheese. Spoon oval-shaped portions of the batter onto the chili, leaving space between each one. The batter won't completely cover the chili.
3. Bake for about 17 minutes, until the corn tortillas are golden brown and hold their shape when touched. The chili should be bubbly and hot. Remove the pan from the oven and serve with sour cream.
   
   Recipe Chili with ground beef, baked under a corn-cheese crust with avocado sauce.