Description
Enjoy a hearty Cornbread Chili Skillet featuring seasoned ground beef, classic chili spices, pinto and kidney beans, topped with a cheesy cornbread crust. This comforting dish combines rich flavors and textures for a warming meal perfect for chilly days.
Ingredients
Chili:
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 lb 90/10 ground beef
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp pepper
- Pinch cayenne powder
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 15oz can pinto beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 3 tbsp tomato paste
- 2 tbsp honey
Cornbread Topping:
- 8.5 oz box mix cornbread, plus ingredients to prepare per box instructions
- 3 tbsp all purpose flour
- 1 cup shredded cheddar cheese, divided (3/4 cup for batter, remaining for topping)
Optional Toppings:
- Sour cream
- Greek yogurt
- Additional shredded cheese
- Green onion
- Fritos
- Cilantro
Instructions
- Preheat and Sauté: Preheat your oven to 400°F. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add ground beef and cook another 2-3 minutes until beginning to brown. Stir in minced garlic and cook briefly.
- Add Spices: Once the meat is cooked through, sprinkle in chili powder, cumin, garlic powder, salt, pepper, and a pinch of cayenne powder. Stir well to coat the beef and onions evenly with the spice blend.
- Incorporate Tomatoes and Beans: Pour in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Mix everything thoroughly to combine all ingredients.
- Simmer: Bring the mixture to a light boil, then reduce heat to medium-low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld together.
- Prepare Cornbread Batter: While the chili simmers, prepare the cornbread batter according to the package instructions. Stir in 3 tablespoons of all-purpose flour and 3/4 cup of shredded cheddar cheese into the batter for extra texture and flavor.
- Assemble Skillet: Spoon large spoonfuls of the cornbread mixture over the chili in the skillet. Spread the batter gently toward the edges to cover, or leave as flattened large rounds. Sprinkle the remaining shredded cheddar cheese evenly on top.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread is fully cooked and golden on top.
- Rest and Serve: Remove from oven and let cool for 15 minutes before serving. Add optional toppings such as sour cream, Greek yogurt, extra cheese, green onion, Fritos, or cilantro according to your preference.
Notes
- Use 90/10 lean ground beef for a good balance between flavor and fat content.
- You can substitute canned beans for black beans or other favorite varieties.
- If you prefer a spicier chili, increase the cayenne powder slightly or add diced jalapeños.
- Make sure to let the skillet rest after baking so the cornbread sets properly and is easier to slice.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
