When it comes to comfort food, it doesn't get any better than hearty, meaty chili and a side of cornbread. This classic dish sticks to your ribs and brings just the right amount of spice to your life — particularly on a cold day. It's hard to imagine how to possibly improve this crowd favorite.

The culinary masterminds behind Greater Good have devised a way to condense cornbread and chili into one genius dish: a chili cornbread casserole. While it sounds complex, preparing this meal is so easy you'll definitely want to make it a part of your dinner rotation.

To replicate this mouthwatering recipe, you'll need:
1 pound of lean ground beef
1 (28 oz.) can of crushed tomatoes
1 (15 oz.) can of red enchilada sauce 
1 (15.5 oz.) can kidney beans, rinsed and drained 
1 (8.5 oz.) package corn muffin mix 
2 cups of shredded Mexican cheese blend 
1/3 cup milk 
1 onion, finely chopped 
1 jalapeño, seeds and ribs removed, finely chopped 
1 egg 
2 teaspoons of cumin 
2 teaspoons of chili powder 
1 teaspoon of garlic powder 
Kosher salt and freshly ground pepper to taste    

To begin, brown your beef. Then, add in the onion, jalapeño, cumin, chili powder, garlic powder, salt, and pepper. Mix together well.

Next, add in the crushed tomatoes, enchilada sauce, and kidney beans and stir.

Reduce the chili slightly (it should take about 7 to 10 minutes).

Carefully transfer the chili into a baking pan, making sure it covers the whole bottom.

Then, sprinkle the cheese directly onto the chili.

In another bowl, make the cornbread mix using the egg and milk as well as whatever leftover cheese you may have. Spread an even layer of the batter over the chili and cheese.

Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the middle of the casserole comes out mostly clean. Serve hot and top with sour cream and cheese.

Is your stomach grumbling? For a full step-by-step demonstration, be sure to check out the video below. Don't forget to SHARE with your friends!

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