Chili Cornbread Skillet
with thanks to my dear Amy at Very Culinary
1 pound lean ground beef (or venison or turkey)
1 medium sweet onion, finely diced
1 bell pepper, any color, finely diced
3 large cloves garlic, minced
1/2 tablespoon cumin
1/2 tablespoon oregano (I use Mexican)
1/2 tablespoon chile powder (I use New Mexican)
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1 (10-ounce) can condensed tomato soup
1/4 cup medium salsa
2 tablespoons ketchup
1 15-ounce can kidney beans, rinsed and drained
1 package (8.5 ounce) Jiffy corn muffin mix
1/3 cup milk
Preheat oven to 400 degrees.
Heat a 10-inch ovenproof skillet over medium-high heat Add the beef, onion, bell pepper, garlic, spices and salt to the pan. Cook, breaking up the chunks of beef with a wooden spoon, stirring occasionally, until the meat is no longer pink and the vegetables are softened, about 5 to 6 minutes. Removed from heat. Add the soup, salsa, and ketchup and stir until thoroughly combined. Gently stir in the beans.
In a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes. Spoon the corn muffin mix over the chili.
Bake, uncovered, for 22-25 minutes, until golden brown.
I really have no words for how happy this recipe made me. For one, it tastes FREAKING AMAZING. Deliciously sweet cornbread over spicy beef and vegetables. OOF. It’s also incredibly simple AND totally adjustable – vegetables/no vegetables, seasonings/no seasonings, beans/no beans – anything you want to do with it up through the soup/salsa/ketchup addition is totally at your discretion.
I will be making this one for the rest of our lives. Guaranteed.