1 February 2015

Skillet Chili with Cheddar Cornbread

Skillet Chili with Cheddar Cornbread
Looking for something quick, easy and last minute for the game or to have on your table during your work week tout suite. Look no further. Chili with just the right amount of heat topped with cornbread t and Cheddar cheese baked in the oven suits nicely. Dinner is ready in half an hour.

**Skillet Chili with Cheddar Cornbread**
idea from Chatelaine 

1 tablespoon canola oil
1 small onion,  chopped
1 sweet bell pepper, chopped
2 garlic cloves, minced
1 tablespoon ancho chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon salt
500 g ground beef
796-mL can diced tomatoes
540-mL can kidney beans, drained and rinsed


1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup milk
2 eggs
1/4 cup canola oil
1/4 cup finely chopped chives
1 cup grated cheddar cheese

PREHEAT oven to 400F.

Saute onion, bell pepper and garlic in 1 tablespoon oil in a large oven safe cast iron skillet or frying pan. Add chili powder, oregano, thyme, and 3/4 tsp salt. Stir occasionally, until onion is translucent, 2 to 3 minutes. Crumble in ground beef. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minures. Add tomatoes. Cook for 10 minutes until thickened. Stir in beans, then remove from heat.

In a medium sized bowl stir cornmeal with flour, baking powder, and 1/4 teaspoon salt. In a separate bowl mix milk, eggs and 1/4 cup oil until well combined. Stir in chives. Add liquid to dry ingredients and mix well. Batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar cheese.

BAKE in centre of oven until cornbread topping is golden brown, 20 to 25 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. Chili is one of my all time favorites.

  2. Scrumptious, comforting and tasty!



  3. Be still my southern heart - the words cornbread with Cheddar cheese grabbed me right away.
    Your chili sounds perfect for chilly winter days and the best part is that is doesn't take long to make.

  4. There's nothing that beats a good cornbread and chili! That's my kind of food. I'll always try a cornbread recipe that is half-flour, half-cornmeal, that perfect amount of each, in my way of thinking. Love the chive addition, never thought of that. Thanks for the recipes, Val!

  5. We are having a cold, rainy, windy night, just perfect for this sort of food. :-) It sounds so comforting and warming, Val. :-)

  6. Cheddar cornbread? It sounds great! I don't understand why cornbread is not so popular here in Europe.

  7. I came across your blog while looking for some good food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

  8. Love chili and cornbread - but never thought of doing them in the same pan. I have to get cornmeal at the organic food store, when they have it.... On my list!


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