One-Skillet Hearty Chili and Cornbread

One-Skillet Hearty Chili and Cornbread The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Time Details

    PREP : 10 mins

    COOK : 35 mins

    TOTAL : 45 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.

  • Reduce heat to medium and add 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 to a simmer and cook until heated through, about 5 minutes.

  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.

  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Per Serving: 379 calories; protein 19.8g; carbohydrates 45.4g; fat 13.8g; cholesterol 66.9mg; sodium 1111.2mg.