Description
This hearty cornbread chili skillet combines rich beef chili with a cheesy cornbread topping baked until golden and fluffy. It is a comforting one-pan dinner perfect for family meals or game day.
Ingredients
- 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 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 3 tbsp tomato paste
- 2 tbsp honey
- 1 (8.5 oz) box cornbread mix, plus ingredients required to prepare
- 3 tbsp all purpose flour
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, Greek yogurt, extra cheese, green onion, Fritos, cilantro
Instructions
- Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onion and cook for 2 to 3 minutes. Add ground beef and cook another 2 to 3 minutes, then stir in minced garlic.
- Once the beef is fully cooked, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir well to coat the meat mixture.
- Add diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Stir until fully combined.
- Bring the chili to a light boil, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. While the chili simmers, prepare the cornbread batter according to package directions.
- Stir the flour and 3/4 cup shredded cheddar cheese into the prepared cornbread batter.
- Drop large spoonfuls of cornbread batter over the chili mixture and spread gently toward the edges if desired. Sprinkle the remaining cheese over the top.
- Bake for 20 to 25 minutes or until the cornbread is cooked through and golden brown. Let cool for 15 minutes before serving with desired toppings.
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- For extra heat, add diced jalapeños or additional cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish reheats well and can also be frozen for up to 2 months.
- Serve with a side salad or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 11 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 65 mg
