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Cozy Chili and Cornbread Skillet

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A quick and easy skillet recipe combining hearty chili and golden cornbread baked together, perfect for cold nights and comforting meals.

Ingredients

Scale
  • 1 pound ground beef or turkey (lean, about 85/15)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with juice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup beef or vegetable broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can swap half for whole wheat)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar as substitute)
  • 1 large egg, beaten
  • 1/4 cup melted unsalted butter

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add diced onions and sauté for about 3-4 minutes until translucent.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add the ground beef or turkey, breaking it apart, and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the meat mixture. Stir well to coat evenly.
  6. Pour in diced tomatoes with juice, drained beans, broth, and tomato paste. Stir together, scraping up browned bits from the pan.
  7. Reduce heat to low and let the chili simmer uncovered for 15-20 minutes, stirring occasionally until thickened.
  8. While chili simmers, whisk cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
  9. In a separate bowl, combine buttermilk, beaten egg, and melted butter.
  10. Pour wet ingredients into dry and stir just until combined; batter will be slightly lumpy.
  11. Once chili has thickened, evenly spoon cornbread batter over the chili in the skillet without stirring.
  12. Transfer skillet to the oven and bake for 20-25 minutes until cornbread is golden and a toothpick comes out clean.
  13. Remove from oven and let rest for 5 minutes before serving.

Notes

If cornbread edges brown too fast, tent skillet with foil halfway through baking. For a cheesy twist, sprinkle shredded cheddar on cornbread batter before baking. Avoid stirring chili after adding cornbread batter to keep topping intact. Use fresh spices for best flavor. Can substitute ground meat with lentils or mushrooms for vegetarian version. Gluten-free flour alternatives can be used for cornbread.

Nutrition

Keywords: chili, cornbread, skillet recipe, comfort food, cold night meal, easy dinner, quick recipe, hearty meal

Find it online: https://eliplate.com/cozy-chili-and-cornbread-skillet-recipe-easy-perfect-cold-night-meal/