One Pan Chili With Cornbread Topping

Chili is a dish that is hearty, filling, and can really stretch as a dinner. One pot of chili can last a few days and makes really good leftovers. In my opinion at least. I love making a huge pot of chili and freezing half of it for a later dinner. Although this is not a huge pot of chili this is just as delicious and definitely delicious.

This recipe is a rendition of my chili recipe and cornbread recipe and it is made in one pan which is a win-win on dishes. Who doesn’t like to have the least amount of dishes to wash right? I know I do. This chili with cornbread topping is very filling and great for fall or winter nights. It is so good.

Let me show you how to make it.

INGREDIENTS:

1 Tbsp. Oil
1 Lb. Ground beef ( chicken or turkey works well also)
Salt And Pepper
1 Onion – diced
2 Cloves Garlic – Minced
1 C. Corn
10 Oz. Canned Diced Tomatoes (with the juice)
14 Oz. Kidney or Black Beans – drained and rinsed
3 Tbsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tbsp. Sugar
1/4 to 1/2 Tsp. Red Pepper Flakes
3 C. Chicken or Beef Broth

TOPPING:

3 Tbsp. Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Egg
1 C. Buttermilk (or 3/4 C. whole milk)
3 Tbsp. Butter – melted
3/4 C. Cornmeal
3/4 C. Flour
1 Tsp. Salt
3/4 C. Cheddar Cheese – grated

DIRECTIONS:

1. In a large oven-safe skillet over medium heat, add the oil, beef, and onion. Season with salt and pepper. Break apart with a wooden spoon and cook until the beef is cooked through and the onions are tender. About 8 to 10 minutes. Drain off any excess grease if needed.
2. Add the garlic and cook for 30 seconds or until fragrant.
3. Add the chili powder, cumin, and red pepper flakes. Mix well and toast the spices for about 1 minute or until you can smell the spices.
4. Add the broth, tomatoes, and sugar. Stir and bring to a boil. Reduce to a simmer and simmer for 25 to 30 minutes or until thickened. Preheat your oven to 400*.
5. In the meantime combine the cornmeal, flour, salt, baking powder, baking soda, and cheese in a bowl. Mix well. Add the egg, sugar, milk, and butter. Mix to just combine. Do not over-mix. Set the mixture to the side until the chili finishes cooking.
6. Drop the batter by the spoonful onto the chili and turn the heat off.
7. Bake the chili for 17 to 20 minutes or until the cornbread topping is cooked through and golden brown. Remove and let stand 5-10 minutes before serving.
8. Serve as desired.

• Top this with all of your favorite toppings.
• Swap the beef for ground chicken or ground turkey. They both work really well with this.
• Leave the meat out and use vegetable broth for a meat-free version. Double up on the beans so the mixture thickens and can hold up the cornbread topping.