Try this fun new twist on chili and cornbread! Individual servings of warm, savory chili get topped with a slightly sweet cornbread lid. Chili can be an all-day affair, but we make it quicker by leaning on pantry spices and pureeing some of the beans and tomatoes to cut down on thickening time. The chili can even be made a day ahead, then warmed before placing in ramekins and topping with cornbread batter.
In a large bowl, use an immersion blender to puree most of the tomatoes and one can of beans. You can also blend in a blender or food processor. Set aside.
In a large pot over medium-high heat, heat the oil. Add the beef, onion, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, breaking up with a spoon, until beef is no longer pink and a fond starts to form on the bottom, 12 to 15 minutes. Stir in the tomato paste. Add remaining salt and pepper, the chili powder, coriander, garlic powder, cumin, and oregano; cook for 2 minutes while scraping the bottom of the pot. Stir in the pureed tomatoes and beans, the remaining can of whole beans, and the water. Cover and bring to a boil, scraping the bottom of the pot occasionally. Once boiling, turn heat down to medium-low and offset the lid so some steam can escape. Cook for 25 to 30 minutes, until reduced slightly and flavors have come together.

Fill 2-cup ramekins with 1 ½ cups chili, leaving about ½-inch space at the top.
For the cornbread crust, mix all ingredients together in a large bowl just until combined.

Top with ½ cup cornbread batter. Place ramekins on a baking sheet, then place in the oven. Bake for 25 to 30 minutes, until the top is lightly golden in the center and a toothpick comes out clean. Let cool for 5 minutes before serving.
Serve with cheese, sour cream, avocado and jalapenos.

Chili Cornbread Pot Pies
Makes 6

Chili:
28-ounce canned diced tomatoes
2 16 ounce cans kidney beans, drained
1 tablespoon vegetable oil
1 ½ pounds ground beef
1 medium onion, minced
1 ¾ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons dried oregano
2 cups water

Cornbread Crust:
1 cup all purpose flour
2/3 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup sugar
1 teaspoon salt
2 eggs
2 tablespoons honey
1/2 cup vegetable oil
2/3 cup buttermilk

Shredded cheddar cheese, for serving
Sour cream, for serving
Chopped avocado, for serving
Diced jalapeno, for serving

In a large bowl, use an immersion blender to puree about half of the tomatoes and one can of beans. You can also blend in a blender or food processor. Set aside.

In a large pot over medium-high heat, heat the oil. Add the beef, onion, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, breaking up with a spoon, until beef is no longer pink and a fond starts to form on the bottom, 12 to 15 minutes. Stir in the tomato paste. Add remaining salt and pepper, the chili powder, coriander, garlic powder, cumin, and oregano; cook for 2 minutes while scraping the bottom of the pot. Stir in the pureed tomatoes and beans, the remaining can of whole beans, and the water. Cover and bring to a boil, scraping the bottom of the pot occasionally. Once boiling, turn heat down to medium-low and offset the lid so some steam can escape. Cook for 25 to 30 minutes, until reduced slightly and flavors have come together.

Preheat oven to 350°F.

For the cornbread crust, mix all ingredients together in a large bowl just until combined.

Fill 2-cup ramekins with 1 ½ cups chili, leaving about ½-inch space at the top. Top with ½ cup cornbread batter. Place ramekins on a baking sheet, then place in the oven. Bake for 25 to 30 minutes, until the tops are golden in the center and a toothpick comes out clean, 25 to 30 minutes. Let cool for 5 minutes before serving.

Serve with cheese, sour cream, avocado and jalapenos.