CORNBREAD TOPPED CAST-IRON SKILLET CHILI
Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
- Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
- Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
- Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.
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Ayanna Cornelius
[email protected]This chili is really good! I love the way the cornbread topping adds a little sweetness to the dish.
Griffin Xoagub
[email protected]I've never had chili with cornbread topping before, but it was delicious! I'll definitely be making this again.
Troy Santen
[email protected]This chili is amazing! The cornbread topping is so good, and it really takes the dish to the next level.
Suranjan Jagath
[email protected]I love this chili! It's the perfect comfort food for a cold winter day.
hichem dz
[email protected]This chili is so flavorful and comforting. The cornbread topping is a great addition, and it really makes the dish.
Quinten Kemp
[email protected]I made this chili for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Leko Ngubane
[email protected]This chili is delicious and easy to make. I especially love the cornbread topping, which adds a nice sweetness to the dish.
Excuses
[email protected]I've made this chili several times now, and it's always a hit with my family and friends. The flavors are perfectly balanced, and the cornbread topping is always a crowd-pleaser.
Victor David
[email protected]This chili recipe is a keeper! The cornbread topping is the perfect addition, and it makes the dish hearty and filling. I also love that it's a one-pot meal, which makes cleanup a breeze.