Upside Down Chili Pie

Upside Down Chili Pie

1 pound ground chuck

1 medium onion, chopped

1 clove garlic, minced

1 can diced tomatoes
8 ounces tomato sauce
2 tablespoons tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayennesalt and pepper, to taste
1 can black beans, rinsed and drained
8 ounces shredded cheese (I used half Monterrey Jack and half mild cheddar)
Cornbread:
1 1/2 cups cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1 egg, beaten
5 tablespoons butter, melted

Brown the ground chuck with the onion and garlic until the meat is well cooked; drain well. Add the tomatoes, tomato sauce, tomato paste, water, chili powder, cumin, oregano, cayenne, salt and pepper. Bring to a simmer, reduce heat and cook partially covered about 45 minutes. Stir in drained beans; remove from heat.

Preheat oven to 425 degrees. Grease a 9x13" pan and set aside. Combine the cornmeal dry ingredients in a medium bowl. Combine the buttermilk, egg and butter in a small bowl. Pour over the dry ingredients and mix well to combine. Pour the cornbread mixture into the baking dish. Top with the meat mixture, then put the grated cheeses on top. Bake for 20 to 25 minutes or until puffed and nicely browned. Cool for about 10 minutes before serving.

Serves 4 to 6