One-Skillet Hearty Chili and Cornbread

You can start this one-skillet chili and cornbread dinner on the stovetop and finish it up in the oven, delivering a tasty meal that's perfect comfort food for cool evenings.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 379 Calories

Ingredients

• ½ teaspoon salt
• ½ cup milk
• ¼ cup white sugar
• 2 teaspoons baking powder
• ¼ teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 1 large egg, lightly beaten
• ¼ teaspoon ground paprika
• 2 tablespoons salted butter, softened
• 1 (15.5 ounce) can black beans, rinsed and drained
• ½ large onion, diced
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can water
• 5 tablespoons cornmeal

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.

Step 3

Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.

Step 4

While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.

Step 5

Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.