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

CORNBREAD

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.

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