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1
To prepare the cornbread: Preheat the oven to 350F.
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2
Lightly butter or spray a 9 by 13-inch baking pan.
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3
Combine the milk, eggs, oil, and melted butter in a large bowl.
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4
Add the flour, sugar, cornmeal, baking powder, and salt and stir until just combined.
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5
Drain the green chiles and stir into the batter.
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6
Pour the batter into the pan and sprinkle a light dusting of sugar over the top.
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7
Bake the cornbread for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
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8
To prepare the chili: Peel the onion and dice into 1/2-inch pieces.
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9
Place the onion and ground beef in a large stockpot and cook over medium heat, stirring occasionally, for 15 minutes, or until the ground beef is browned.
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10
Drain the fat off the meat, washing the grease down the sink with hot running water.
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11
Add the kidney beans and tomatoes (do not drain them) and stir until combined.
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12
Stir in the chili powder and water and cook over medium heat for 10 minutes, or until it comes to a boil.
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13
Add the macaroni and cook for 10 minutes, or until the macaroni is soft.
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14
Season with salt and pepper and additional chili powder, if desired.
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15
(If you reheat the chili you may need to add a little water to keep it from sticking to the bottom of the pan.)
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16
Spoon some of the chili into each bowl and serve with the cornbread on the side.
