One-Skillet Hearty Chili and Cornbread
Description
This one-skillet hearty chili with cornbread recipe includes black beans, kidney beans, cumin, chili powder, and unsweetened cocoa powder for flavor.
Ingredients
•
1 pound ground beef
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1/2 large onion, diced
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1 (15 1/2 ounce) can kidney beans, rinsed and drained
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1 (15 1/2 ounce) can black beans, rinsed and drained
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can water
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2 tablespoons chili powder
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1 tablespoon brown sugar
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1 teaspoon ground cumin
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1 teaspoon unsweetened cocoa powder
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground paprika
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3/4 cup all-purpose flour
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5 tablespoons cornmeal
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1/4 cup white sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup milk
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1 large egg, lightly beaten
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2 tablespoons salted butter, softened
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1/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Heat a large, oven-safe skillet over medium-high heat, rotating occasionally until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until beef is brown and onion is soft, 5 to 7 minutes. Drain grease.
3
Reduce heat to medium; stir in kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, 1/2 teaspoon salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer; cook until heated through, about 5 minutes.
4
Meanwhile, whisk flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
5
Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.