One-Skillet Hearty Chili and Cornbread

Preheat the oven to 400 levels F (200 levels C).

Preheat a 12-bolt oven-accurate skillet over medium-excessive heat, rotating on occasion, till hot, 5 to eight minutes. Add ground beef and onion; cook and plug till meat is browned and onion is soft, 5 to 7 minutes. Drain grease.

Decrease heat to medium and add kidney beans, dark beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, dark pepper, and paprika. Ship to a simmer and cook till heated by, about 5 minutes.

While the chili is heating, tear flour, cornmeal, sugar, baking powder, and salt for collectively in a minute bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over high of chili.

Bake within the preheated oven till cornbread is crisp and golden brown, about 20 minutes.