Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
For the Chili:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- Salt and pepper, to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk (or whole milk)
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
Instructions
- Cook the Chili:
- In a large skillet (preferably cast-iron), brown the ground beef over medium heat. Break it up as it cooks, about 5–7 minutes.
- Add the diced onion, garlic, and bell pepper. Cook for another 3–4 minutes until softened.
- Stir in the diced tomatoes, beans, beef broth, chili powder, cumin, paprika, onion powder, salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
- Prepare the Cornbread Topping:
- While the chili is simmering, preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. If you’re using cheddar cheese, fold it in at this point.
- Assemble the Skillet:
- Once the chili has simmered and thickened, carefully spoon the cornbread batter on top of the chili, spreading it out evenly with a spatula.
- Bake:
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Serve:
- Let the skillet cool for a few minutes before serving. You can top with sour cream, shredded cheese, or fresh cilantro for added flavor.
Do’s and Don’ts
DO:
- Use a cast-iron skillet if possible—it helps with even cooking and gives the cornbread a nice crust.
- Feel free to adjust the spice level by adding more chili powder, cayenne pepper, or even some jalapeños to the chili for extra heat.
- Top with a little extra cheese or sour cream for a creamy, tangy finish.
DON’T:
- Overfill the skillet with chili—it should only come up about halfway, as the cornbread needs room to rise.
- Skip the simmering time for the chili—letting it cook allows the flavors to deepen and become rich.
- Use sweet cornbread mixes—they can throw off the balance of flavors in this savory dish.
Optional Add-Ins and Variations:
- Ground Turkey or Chicken: Swap the beef for ground turkey or chicken for a lighter version.
- Veggie Boost: Add in some diced zucchini, corn, or carrots for more veggies in the chili.
- Spicy Twist: Stir in some diced green chilies or hot sauce into the chili for a fiery kick.
Chili Cornbread Skillet combines the best of two comfort foods in one, with savory chili and a golden, fluffy cornbread topping. Perfect for cozy dinners, this dish is easy to make, hearty, and always satisfying! 🌶️🍞🍴
