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One-Skillet Hearty Chili and Cornbread
One-Skillet Hearty Chili and Cornbread
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Prepare a one-skillet chili and cornbread dinner: start on stovetop, finish in oven for delicious comfort food on chilly nights.
Ingredients:
  • 0.5 large onion, diced
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can water
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground paprika
  • 0.75 cup all-purpose flour
  • 5 tablespoons cornmeal
  • 0.25 cup white sugar
  • 2 teaspoons baking powder
  • 0.5 cup milk
  • 1 large egg, lightly beaten
  • 2 tablespoons salted butter, softened
Instructions:
  • Preheat oven to 400°F (200°C).
  • Heat a 12-inch oven-safe skillet over medium-high heat until hot, about 5 to 8 minutes. Add ground beef and onion and cook, stirring occasionally, until the meat is browned and the onion is soft, about 5 to 7 minutes. Drain any excess grease.
  • Lower the heat to medium and stir in kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Simmer and heat through for approximately 5 minutes.
  • As the chili simmers, combine flour, cornmeal, sugar, baking powder, and salt in a small bowl. Stir in milk, egg, butter, and vanilla extract. Spoon cornbread batter over the chili.
  • Place the cornbread in the oven and bake until it is crisp and golden brown, approximately 20 minutes.

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