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The weather has been so weird lately; it is still winter? Did spring come early? Who knows! But winter is a time for chili so regardless of the outside temps, I was going to make chili. I ended up with a Chili Cornbread Skillet. It might look and sound complicated but it’s actually quite easy to make and doesn’t need to cook in a slow cooker all day. It a delicious comfort food that packs a little heat (but isn’t too spicy) and has great texture. There is a good ratio of meat to beans to tomatoes in each bite too, with neither ingredient overpowering another. And the cornbread topping is a nice addition if I do say so myself. It’s hefty and makes the dish extra savory since the cornbread is part of the dish vs being served on the side.
The recipe can be found here.
Start by making the chili. You’ll want to use a Dutch oven or large oven safe pot for the recipe. Prepare all ingredients so ready to assemble – chop the onion and green onion, mince the garlic, drain, and rinse the kidney beans.
Heat oil in a Dutch oven (this is my preferred vessel) over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, stir to combine, and continue to cook for about 30 seconds.
Add the ground beef and cook until completely cooked through, breaking apart as it cooks, about 5-6 minutes. Add the chili powder, cumin, paprika, and 2 tsp salt. Stir to combine and continue to cook for about 1 minute.
Add the kidney beans, tomatoes (including the juice from the can), and water. Stir to combine then bring to a boil. Once boiling, reduce the heat to medium-low to simmer for 20 minutes. Add a vented cover while simmering to prevent splatter.
While the chili simmers, preheat the oven to 425 degrees F and prepare the cornbread mixture (it’s a homemade mixture).
Add the cornmeal, flour, sugar, baking powder, and 1⁄2 tsp salt to a mixing bowl and whisk to combine. In a separate bowl, whisk together the milk and egg. Pour into the cornmeal mixture and stir until just combined. Melt the butter in a microwave safe dish then pour into the cornmeal mixture and stir until well incorporated and no streaks of butter remain. Once the chili is done simmering, SLOWLY and carefully pour the cornbread mixture over the top of the chili. Some of it might sink a little – that’s OK! And it won’t appear to be completely covering the chili – this is also OK! It will thicken and firm up while baking.
Bake (uncovered) for 20-25 minutes or until the cornbread layer is cooked through and a toothpick inserted in the center comes out clean. Remove from the oven and let sit for about 10 minutes.
When ready to serve, ladle large scoops into bowl (with the cornbread on top). Garnish with sliced green onions and shredded cheese (optional). Enjoy while hot!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
The recipe can be found here.
Once suggestion I would like to share is to slice the cornbread before scooping into bowls. This makes it easier to remove and serve and allows there to be enough for each serving. You can eat the chili without the cornbread, but I think the cornbread is worth it, and really adds to the taste of the dish. It’s nice to have a little “bread” to eat along with your meal without having to dip or scoop, like you would with tortilla chips. The cornbread also soaks up a lot of flavors while baking and absorbs some of the liquid, so it’s just as tasty as the chili itself. It you reheat the chili in the oven the next day, the cornbread will become even crispier and have a nice crust, so it’s almost better the next day. The cornbread also cuts some of the heat from the chili. As mentioned previously, the chili isn’t too spicy, but everyone has different tolerance levels, and some might not like the heat. Definitely need the cornbread in this situation or perhaps add a dollop of sour cream before serving.
Happy Cooking!
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