A recipe for an easy skillet meal featuring chili with a homemade cornbread topping. The recipe includes instructions for making a classic chili with ground beef, kidney beans, fire-roasted tomatoes, and spices, topped with a simple cornbread batter. Tips for thickening chili and substituting ingredients are also provided.
Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen director.
. In this recipe, we combine both into an easy skillet meal that’s ready in under an hour. It starts with a classic chili made from ground beef and kidney beans, flavored with canned fire-roasted tomatoes and spices like chili powder and cumin. Next, a simple homemade cornbread batter is poured over theand baked until it forms a tender topping with lightly crisp edges. You can also make this chili using ground chicken or turkey, or you can make it vegetarian by skipping the meat all together and leaning on theCornbread recipes vary, but often include cornmeal, flour, milk or water, butter, and a leavening agent such as baking soda or baking powder. Some recipes include sugar for a bit of sweetness. In some cases, like Southern-style cornbread, eggs are added to the batter for a cake-like texture. The batter is baked in a square baking pan or cast-iron skillet.If your chili is too thin, you can thicken it by letting it simmer longer, allowing more liquid to evaporate. Alternatively, you can create a simple cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water in a small bowl or measuring cup. Gradually add this mixture to the chili, one tablespoon at a time, while stirring to prevent lumps from forming.If you need to save more time, you can use your favorite store-bought brand of prepared cornbread mix instead of making it from scratch.Reheat any leftovers covered in the microwave for 20 to 30 seconds on HIGH until cornbread and chili are warmed through.Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over medium-high. Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute. Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.
CHILI CORNBREAD SKILLET MEAL RECIPES HOMEMADE
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