Step 1

Preheat the oven to 400°F.

Step 2

Add the oil to a large cast-iron skillet or oven-safe fry pan over medium-high heat. Add the onion and sauté for about 4 minutes.

Step 3

Add the ground beef, and sprinkle the chili powder, cumin, salt, pepper, and garlic powder across the top. Break up the beef and cook, stirring often, for about 8-10 minutes, or until completely cooked through. Add the beef broth and crushed tomatoes and stir to combine.

Step 4

Make the cornstarch slurry by combining the cornstarch with 3 tablespoons of water in a small bowl. Add it to the chili and reduce the heat to maintain a gentle simmer. Simmer for about 10-12 minutes or until slightly thickened. Stir occasionally. Remove from the heat and set aside.

Step 5

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. Make a well in the center of the bowl.

Step 6

Whisk together the sour cream, egg, and milk in a medium-sized mixing bowl. Then, pour the wet ingredients into the well and stir everything together evenly incorporated and combined. Do not overmix.

Step 7

Spoon the mix over the top of the chili and bake at 400°F for 15-18 minutes. Allow to cool slightly, serve, and enjoy!