Skillet Cornbread Chili

I got real down home country with this recipe! Combining two of my husband’s favorite things: chili and corn bread, this dish was like southern comfort in a bowl! This is a great meal for a family gathering, cookout, or tailgate! You will love the golden crumble of the corn bread with the warm spiciness of the chili!

Ingredients:

Chili Filling

1 onion chopped fine

1 tbsp olive oil

2 tbsp chili powder

1 tbsp garlic powder

1 can pinto beans

1 lb ground meat of your choice (turkey, chicken, bison, beef)

2 tbsp tomato paste

28 ounces of crushed tomatoes

Corn Bread

You can choose to use a corn bread mix of your choice or make it from scratch

3/4 cup corn meal

3/4 all purpose flour

1 tbsp sugar

1 cup buttermilk

2 large eggs

1 1/2  tsp baking powder

2 tbsp melted butter

1 1/2 tsp salt

Directions:

Preheat the oven to 400 degrees. In a large cast iron skillet, saute the onions in olive oil on medium heat until golden brown on the edges.

Add in the ground meat, breaking it up with your spoon. Make sure to cook through. Season with garlic and chili powder.

Combine the tomato paste with the meat and mix well. Add in the cursed tomatoes and pinto beans. Stir well and cook for another minute or two. Remove from heat.

In a medium bowl, combine all the ingredients for the corn bread topping.

For the batter on top of the chili skillet and place in the oven for 20 minutes or until the cornbread is done with a golden color.

Remove from the oven and allow to cool for about 10 minutes. Serve warm! You can butter the cornbread crust and serve with shredded cheese of your choice for added flavor.