Skip to main content

Chili Cornbread Skillet (adapted from BudgetBytes)


Chili Cornbread Skillet (adapted from BudgetBytes)
For the Chili:
1 pound hamburger
1 T olive oil
2 cloves garlic
1 small onion
1 jalapeno
¼ c. tomato paste
1 (15 oz) can fire roasted tomatoes
1-2 cans beans (kidney, pinto, black)
1 T chili powder
½ t. cumin
½ t. oregano
1 t. salt
1 c. shredded cheddar




For the Cornbread:
1 c. yellow cornmeal
1 c. all-purpose flour
¼ c. sugar
4 t. baking powder
½ t. salt
1 c. milk
1 large egg
¼ c. vegetable oil

Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. water. Add the chili powder, cumin, oregano, and salt. Stir to combine and allow the mixture to heat through. Taste the chili and adjust seasonings if needed.
Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt, until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl of dry ingredients and stir until everything is moistened. Grease a 2 qt. casserole dish. Make sure the chili is spread evenly in the bottom and sprinkle cheddar cheese on top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until evenly covered. Bake for 30 minutes.

Labels:

Comments

Post a Comment

Popular posts from this blog

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama)

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama) 1 ½ lbs flank steak (we do NY Strip, too) ½ c minced fresh parsley leaves (not dried) ¼ c minced red onion 2 medium cloves garlic, minced ¼ c red wine vinegar ¼ c extra-virgin olive oil 1/8 t red pepper flakes Table salt and ground black pepper Combine all ingredients, except steak in a bowl. Grill steak until slightly less done than you want. Place steak in a baking dish, and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Serve with extra sauce. YUMMMMMM.
Post a Comment
Read more

One Pan Healthy Italian Sausage and Veggies (Chelsea’s Messy Apron)

One Pan Healthy Italian Sausage and Veggies (Chelsea’s Messy Apron) About 2 cups carrots (2 large or a lot of baby) 2 red potatoes 1 small-medium zucchini 1 red pepper 1 head broccoli 17 oz. smoked sausage (Turkey, Chicken, Beef works) ½ T. EACH: dried basil, oregano, parsley, garlic powder ½ t EACH: onion powder, dried thyme 1/8 t red pepper flakes 4 ½ T olive oil Rice or quinoa for serving Preheat the oven to 400. Line a large sheet pan with parchment paper or foil, and set aside. Prep the veggies (according to directions so they cook at same time -   see pictures at the website if you are more visual like I am - https://www.chelseasmessyapron.com/one-pan-healthy-italian-sausage-veggies/). Peel and very thinly slice the carrots. Wash (if desired, peel) the potatoes and chop them into small pieces. Halve the zucchini and cut thick coins. Coarsley chop the broccoli . Chop peppers into medium-sized pieces. Chop the sausage into thick coins. Ad...
Post a Comment
Read more

Beef and Potato Burritos (Martha Stewart)

Beef and Potato Burritos (Martha Stewart) 1 large baking potato 2 T oil ¾-1 lb ground beef 1 onion, chopped (we do less) 1 jalapeno, finely chopped 1 can (14 oz) diced tomatoes with juice 1 ½ t ground cumin Coarse salt 2 t paprika 5-6 tortillas Chopped fresh cilanro Garnishes – sour cream, cheese, lettuce, lime juice, etc. Peel potatoes; cut into ½ inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno to the potatoes. Cook, breaking up meat until beef is thoroughly browned. Add tomatoes and juice, cumin, paprika, and 1 t salt. Cook until liquid has evaporated. Spoon into tortillas. Good with garnishes, especially fresh cilantro.
Post a Comment
Read more