1 pound (450 grams) ground beef
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon (8 grams) chili powder
1 tablespoon (8 grams) cumin
1 1/2 teaspoons (12 grams) sea salt, divided
1 can (7 ounces, or 200 grams) green chilies
1 1/2 cups (270 grams) fresh or frozen corn kernels, divided
1 green bell pepper, diced
1 can (16 ounces, or 450 grams) red kidney beans, drained and rinsed
1 can (14.5 ounces, or 410 grams) diced, fire-roasted tomatoes
1 cup (125 grams) shredded cheddar or Monterey jack cheese, divided
1 cup (170 grams) cornmeal
1/2 cup (70 grams) all-purpose flour (or gluten-free flour blend)
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 cup (120 milliliters) milk
2 tablespoons (15 milliliters) vegetable oil
1 egg
Set ground beef in the bottom of a 4- to 5-quart slow cooker. Sprinkle onion, garlic, spices and 1 teaspoon salt on top. Add chilies, corn, bell pepper, kidney beans, tomatoes and 1/2 cup of the cheese.
Cook on high for 2 hours. Meanwhile, mix the cornmeal, flour, baking powder, baking soda, milk, oil, egg and 1/2 teaspoon of salt, stirring gently until just combined.
Give the chili a good stir. Pour in topping and smooth. Continue cooking on high for another 2 hours, or until topping is set.
Sprinkle remaining 1/2 cup of cheese over the top and cover again for 10 minutes, or until it is melted.