Cornbread-topped Beef and Chorizo Pot Pie

Ingredients

• 2 cups beef broth 
• 30 ounce black beans drained and rinsed canned
• 29 ounce tomatoes diced canned
• 2 tablespoons canola oil divided
• 2 tablespoons chili powder 
• 8 ounces chorizo sausage cut fresh
• 1 pound beef chuck boneless cut into 1/2-inch cubes
• 8 servings cornbread 
• 2  garlic clove minced
• 2 teaspoons ground cumin 
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 1  bell pepper red chopped
• 0.3 teaspoon salt 
• 0.3 cup tomato paste 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• dutch oven

Directions

1. Combine first 4 ingredients in a small bowl.
2. Sprinkle beef with 2 tablespoons spice mixture.
3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add half of beef and cook, stirring occasionally, 6 minutes or until well browned.
4. Transfer beef to a plate. Repeat with remaining beef.
5. Add remaining 1 tablespoon oil to Dutch oven. Crumble chorizo, and cook 5 minutes or until browned.
6. Add onion and garlic; cook, stirring occasionally, 5 minutes or until vegetables are softened. Stir in remaining spice mixture.
7. Add broth and beef, and bring to a boil. Reduce heat, cover, and simmer 45 minutes or until beef is tender.
8. Stir in tomatoes, black beans, bell pepper, and tomato paste, and return to a boil. Reduce heat and simmer, uncovered, about 15 minutes or until chili is slightly thickened and bell pepper is tender.
9. Meanwhile, preheat oven to 40
10. Transfer chili to a lightly greased 13- x 9-inch baking dish. Spoon Cornbread Topping over chili, and place baking dish on a baking sheet.
11. Bake 20 minutes or until topping is browned.