A little sweet, a little smokey, you don’t need to simmer this chili for long to get big flavor. Dig in with a hunk of cornbread and a dollop of creamy yogurt.
Allergen Note: Contains milk, eggs.
Preheat the oven to 350°F. In a bowl, whisk together 1 egg, 2 tablespoons honey, and 1¼ cups water. Whisk in 2½ cups of the cornbread mix. In a large cast-iron skillet or ovenproof pan over medium-low heat, melt ¼ cup of butter. Pour the butter into the batter and stir to combine. Return the batter to the warm pan, transfer the pan to the oven, and bake until golden and firm to the touch, 20 to 25 minutes.
Meanwhile, chop the sweet potato into ½-inch pieces. Chop the chives.
In a large saucepan over medium-high heat, warm 1 tablespoon canola oil. Add the beef and season with salt and pepper. Cook until browned, stirring and breaking it up with a spoon, 6 to 7 minutes. Add the sweet potato, chili simmer sauce, and a pinch of cayenne, if using. Add 1 cup water, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sweet potato is tender, 20 to 30 minutes. Season to taste with salt and pepper.
Cut the cornbread into squares or wedges. Ladle the chili into bowls, dollop with the yogurt, and top with the chives. Serve warm, with the cornbread on the side.
The ground beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.