Chili

Preheat the oven to 400°F (205°C).

Prep the ingredients per the instructions above.

Mix the water, cucumber slices, and mint. Refrigerate until ready to serve.

Heat a large pot over medium heat. Once hot, add the oil and sauté the onions until softened. Add the beef, along with the measured-out chili powder, cumin, garlic powder, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.

Stir in broth, canned diced tomatoes, tomato paste, and beans. Season with salt and pepper. Cover with a lid and simmer until you are ready to serve. While the chili is cooking, make the cornbread.

Mix and bake the cornbread: Melt the butter for the cornbread. In a large bowl measure out and add the flour, cornmeal, sugar, baking powder, and pinch of salt. Whisk to combine well. To the dry mix, add in the melted butter then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.

Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15-20 minutes.

To finish the cornbread: Check that the cornbread is done by inserting a toothpick in the center. If it comes out clean, the cornbread is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool for about 10 minutes before serving.

To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.

To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with scallions and jalapeño (if using). Serve with cornbread and cucumber water.