It’s that simple.
Fresh salsa. Beef. Cornbread.
Simply. Salubrious. Satisfying.
That’s all we need.
AND, more Ted Lasso. Does anyone know when we will be gifted Season 3?

I need more Ted in my life.
More smiles – more laughter – more feel good.
Come back to me Ted, Rebecca, Roy, Keeley, Coach Beard, and even Jamie Tartt. I miss you guys.

Meanwhile, warm your heart and your soul with a warming, nourishing, delicious bowl of beef chili and freshly baked cornbread – and a little cheese.

Fresh Salsa Beef Chili & Cornbread

Chili:
1 lb. lean ground beef
1 cup tomato paste
1 cup water
sea salt and pepper
1 1/2 cup fresh tomato salsa

Cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 tsp. sea salt
1 Tbs. baking powder
⅓ cup butter, melted
1 large egg
1 cup whole milk

1 cup cheddar cheese (both traditional and white), coarsely grated
fresh cilantro

In a large pot or Dutch oven, brown the beef over medium heat, stirring often. Add the tomato paste, water, and salt and pepper. Stir well and break apart the ground beef with the back of a wooden spoon or spatula, until broken into fine grounds.
Add the fresh salsa and reduce to a simmer. Add more water or tomato sauce for a soupier consistency.

Meanwhile, for the cornbread:

Grease a 9-inch round cake pan several ramekins and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Create a well in the center of the dry ingredients and add the butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan(s) and bake for 20-25 minutes, until the top(s) is/are a deep golden brown and a toothpick inserted into the center comes out clean.

Serve atop the chili (divided into serving bowls), topped with shredded cheese and fresh cilantro.