Cornbread Topped Cast Iron Skillet Chili - Chili and Cornbread Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cheaper option.

Preheat the oven to 400°F (200°C).

Cut 1.5 pounds of beef into half-inch cubes.

In a food processor, grind 1-2 heads of garlic until finely chopped.

Heat a cast iron skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of vegetable oil until hot.

Add the cubed beef to the skillet and brown it, about 5-7 minutes.

Add the pre-chopped onion and the ground garlic to the skillet; cook until the onion is soft, about 3-4 minutes.

Stir in 1 tablespoon of flour and 1 tablespoon of cornmeal; mix well.

Add 4 tablespoons of chili powder and 2 teaspoons of ground cumin; stir to combine.

Pour in 3 cups of chicken broth, and add 2 cans of diced tomatoes with chilies (drained) and 1 can of kidney beans.

Mix in 3 tablespoons of sugar and 1 tablespoon of cinnamon; bring to a simmer and let cook for about 30 minutes, stirring occasionally.

In a mixing bowl, melt 3 tablespoons of butter.

Add 3/4 cup of cornmeal, 1 teaspoon of baking soda, and 1 teaspoon of sea salt to the melted butter; mix well.

Incorporate 1 cup of sour cream and 1 egg into the mixture; stir until combined.

After the chili has simmered, pour the cornbread batter on top of the chili in the cast iron skillet.

Bake in the oven for 20-25 minutes until the cornbread is golden and a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens