Cook the chili

• Brown the ground beef in a frying pan, then drain the excess fat.
• Add the kidney beans, tomato sauce and chili seasoning and stir to combine.
• Simmer until the chili thickens slightly.

Fill the bowls

• Spoon the chili into oven-safe bowls, filling them about two-thirds full.

Prepare the cornbread topping

• Prepare the cornbread mix with the egg and milk according to the package directions.
• Spoon the batter over the top of the chili in each bowl.

Bake

• Bake at 190 °C until the cornbread is golden brown and cooked through.

Serve

• Top with sour cream, cheese and green onion and serve hot.