One-Skillet Hearty Chili and Cornbread Recipe

 

Why You’ll Love This Recipe

This recipe is a winning combination of bold, savory flavors with a touch of sweetness from the cornbread. The chili has a rich depth of flavor thanks to a variety of spices and seasonings, including cumin, cocoa powder, and cayenne pepper, while the cornbread adds a comforting, golden-brown topping. It’s quick, easy, and perfect for a busy weeknight, offering the comfort of homemade chili and cornbread without all the hassle. Plus, it all comes together in one skillet, making cleanup easier than ever.

Ingredients

Chili:

• 1 pound ground beef
• ½ 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
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground paprika

Cornbread:

• ¾ cup all-purpose flour
• 5 tablespoons cornmeal
• ¼ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 1 large egg, lightly beaten
• 2 tablespoons salted butter, softened
• ¼ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).
2. Heat a large, oven-safe skillet over medium-high heat for 5 to 8 minutes. Add the ground beef and onion; cook, stirring, until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain the grease.
3. Reduce the heat to medium. Stir in the 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. Bring the mixture to a simmer and cook for about 5 minutes until heated through.
4. While the chili is simmering, whisk together the flour, cornmeal, sugar, baking powder, and salt in a small bowl. Add the milk, egg, butter, and vanilla extract, and mix until smooth.
5. Dollop the cornbread mixture over the chili in the skillet, spreading it out gently with a spoon to cover the top.
6. Bake the skillet in the preheated oven for about 20 minutes or until the cornbread is golden brown and crispy on top.
7. Serve hot, enjoying the delicious combo of chili and cornbread in every bite.

Servings and Timing

• Servings: 8
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Vegetarian: Replace the ground beef with a plant-based protein or lentils for a vegetarian version of this dish.
• Spicy: Add more cayenne pepper or fresh chopped jalapeños to the chili for an extra kick.
• Cheesy: Top the cornbread with shredded cheddar cheese before baking for a cheesy twist.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes until heated through.

FAQs

1. Can I use a different type of meat for the chili?

Yes, you can use ground turkey, chicken, for a lighter version of the chili.

2. Can I make this recipe ahead of time?

Yes, you can prepare the chili and cornbread separately ahead of time and store them in the refrigerator. When ready to serve, bake the cornbread on top and heat the chili before combining.

3. Can I freeze the chili and cornbread?

Yes, you can freeze both the chili and the cornbread. Wrap the chili in an airtight container and freeze for up to 3 months. Freeze the cornbread in a separate airtight container. Reheat in the oven when ready to serve.

4. Can I use a different type of beans in the chili?

Absolutely! You can substitute the kidney beans and black beans with other types of beans like pinto beans, white beans, or even chickpeas.

5. How can I make the cornbread more moist?

To make the cornbread more moist, you can add an extra tablespoon of butter or a little bit of sour cream to the cornbread batter.

6. Can I use a different type of flour for the cornbread?

Yes, you can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend for a different take on the cornbread.

7. How do I prevent the cornbread from sinking into the chili?

Make sure the chili is hot and simmering before adding the cornbread batter. This will help the cornbread set on top instead of sinking into the chili.

8. Can I make the cornbread without sugar?

Yes, you can omit the sugar in the cornbread for a less sweet version. It will still be delicious and pair well with the chili.

9. How can I make this recipe spicier?

Add more chili powder, cayenne pepper, or even chopped jalapeños to the chili mixture for an extra spicy kick.

10. Can I use a non-stick skillet for this recipe?

Yes, you can use a non-stick skillet, but make sure it’s oven-safe. If not, transfer the chili to a different oven-safe dish before baking the cornbread topping.

Conclusion

One-Skillet Hearty Chili and Cornbread is the ultimate comfort food, offering rich flavors and a perfect balance of spice and sweetness. This easy-to-make dish combines savory chili with a golden cornbread topping, all baked in one skillet for minimal cleanup. Whether it’s a cozy weeknight meal or a weekend family gathering, this recipe will quickly become a favorite.

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