Beef and Bean Chili with Cornbread Croutons

Ingredients

• about 680 g Ground beef
• 1 15-oz can Kidney beans
• 1 15-oz can Black beans
• 1 28-oz can Diced tomatoes
• 2 tablespoons Tomato paste
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Chili powder
• 1 tablespoon Cumin
• 1 teaspoon Oregano
• 1 cup Beef broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cornbread, cubed
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain off any excess grease.
2. 2Add diced onion and minced garlic to the pot and cook until softened (about 5 minutes).
3. 3Stir in chili powder, cumin, oregano, salt, and pepper. Cook for another minute, stirring constantly.
4. 4Add diced tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
5. 5While the chili is simmering, preheat oven to 190°C. Toss cubed cornbread with olive oil. Spread on a baking sheet.
6. 6Bake cornbread croutons for 8-10 minutes, or until golden brown and crispy.
7. 7Serve chili topped with cornbread croutons.

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