Name: Cast Iron Chili Cornbread Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: SIGNATURE SELECTS Baking Powder, Double Acting; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Broth, Fat Free, Beef; Land O Lakes Butter, with Olive Oil & Sea Salt; Organic Potted Oregano; SIGNATURE SELECTS Honey, Raw, Wildflower; Organic Onion; Morton Lite Salt; SIGNATURE SELECTS Tomoto Paste, Product; O Organics Milk, Low Fat, Organic; McCormick Ground Cumin; SIGNATURE SELECTS Chili Powder; Bob's Red Mill Cornmeal, Medium Grind; Hunt's Tomato Sauce; Lightlife Smart Ground Mexican Style Meatless Ground Beef; Crunch Easter Flatback Egg; SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced; Gold Medal All Purpose Flour with Resealable Bag; Hot House Red Bell Peppers; SIGNATURE SELECTS Black Beans, Seasoned; Napoleon Co. Grille Garlic Cloves; McCormick® Smoked Paprika & Onion Seasoning; La Costeña Chipotles, Peppers in Adobo Sauce; Cake Mate Sugar, Blue; O Organics Green Chiles, Organic, Mild, Diced

Heat a large cast iron skillet over medium heat. Brown the ground beef with salt and pepper.

Add onion, bell pepper, and garlic. Sauté 3–4 minutes until softened.

Stir in tomato paste; cook 1–2 minutes.

Add diced tomatoes, tomato sauce, green chiles, beans, and broth.

Add chili powder, smoked paprika, cumin, oregano, chipotle, salt, pepper, and honey.

Let simmer uncovered 10–12 minutes to thicken.

While the chili simmers, whisk the cornbread ingredients (or stir together the boxed mix).

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Top + bake
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Spread the cornbread batter evenly over the chili.

Bake at 400°F for 18–22 minutes, until the top is golden and cooked through.

Scoop big servings and add toppings like pepper jack cheese, sour cream, and green onions.

Cast Iron Chili Cornbread Skillet

Serves 6

10 mins prep

40 mins cook

0 mins total

What you need

For the Chili

For the Cornbread Topping:

How to make