One Skillet Chili and Cornbread

Courtesy of Kara Kimbrough

 

1 tablespoon olive oil

1-1/2 pounds beef chuck, cut into small cubes Salt and ground black pepper, to taste

3/4 cup fine cornmeal, plus 1 extra tablespoon

3/4 cup all-purpose flour, plus 1 extra tablespoon

1 medium yellow onion, finely chopped

3 teaspoons bottled minced garlic

3-4 tablespoons chili powder (lesser amount for milder chili)

2 teaspoons ground cumin

3 cups chicken broth

2 (10-ounce) cans diced tomatoes with chilies, drained

1 (14.5-ounce) can kidney beans, drained and rinsed

2 tablespoons sugar

3/4 teaspoon baking soda

1 large egg

1/2 cup milk

1/4 cup sour cream, plus more for serving

3 tablespoons unsalted butter, melted

3/4 cup shredded Cheddar cheese

Preheat oven to 400 degrees. In a 12-inch cast-iron skillet, heat olive oil over high heat, coating pan well.

 

In a separate bowl, mix beef with salt and pepper, one tablespoon of the flour, and one tablespoon of the cornmeal, stirring well to combine. Pour the beef into the hot skillet and cook over high heat until meat is browned, 6 to 10 minutes.

 

Reduce heat to medium and add chopped onion and garlic and cook, stirring occasionally, until vegetables are soft; 7-8 minutes. Add desired amount of chili powder and cumin and cook, stirring to mix ingredients; about 1 minute.

 

Add chicken stock, tomatoes, and beans, and cook, stirring occasionally, until the meat is tender and the sauce is thicker; about 30 minutes. Stir in a little water if mixture becomes too dry.

 

While chili is cooking, stir together the remaining 3/4 cup cornmeal, 3/4 cup flour, 2 tablespoons sugar, baking soda, and 1 teaspoon salt in a medium bowl. In another bowl, whisk the sour cream, milk, and egg together.

 

Add the wet ingredients to the dry ingredients, stirring until well combined. Stir in the melted butter and Cheddar cheese. Drop large spoonfuls of batter on top of the chili, leaving a little space in between. Batter will not completely cover the chili.

 

Place oven in skillet and bake until cornbread is golden brown and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and let cool for a few minutes before serving. Top with additional sour cream if desired.

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