INGREDIENTS

My cast iron skillet is 10 in enameled cast iron. Adapt this to fit your larger skillet otherwise the cornbread with be slightly thinner than shown in the photograph.

For the chili:

• 1 Tbl Extra Virgin Olive Oil
• 1 Tbl unsalted butter
• 1 c diced onion
• 1 sweet bell pepper, diced (I normally use red or orange, but use your favorite)
• 1 lb ground beef
• 2 garlic cloves, minced
• 1/8 tsp dried basil
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1/4 tsp celery seed
• 2 tsp chili powder
• 1 dried bay leaf
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can tomato puree
• 1 (15 oz) can petite diced tomatoes and their juice
• 1/2 c water, optional

For the cornbread:

• 1 c (4 oz) Better Batter All-Purpose Flour
• 1 c yellow cornmeal
• 1/2 c granulated sugar
• 3/4 tsp kosher salt
• 4 tsp baking powder
• 1/4 c cooking oil (I use canola)
• 1 c whole milk
• 2 eggs
• 1 c cheddar cheese, shredded
• 1 Tbl unsalted butter

INSTRUCTIONS

Make the chili. Heat a large cast iron skillet on the stove top over medium-low heat. Add the olive oil and butter, then the onions. Slowly caramelize the onions over low heat, stirring frequently, until medium brown color, about 10-15+ minutes. Don’t skip or rush this step – it takes awhile to cook the onions and this is the basis for a flavorful stove top chili. Increase heat to medium and add the ground beef and cook through until beef is no longer pink. Drain and discard all fat from the pan. Add the garlic and diced bell peppers and cook, stirring often, about 5 minutes. Add basil, salt, cumin, celery seed, and chili powder. Cook 1-2 minutes stirring constantly before adding the tomato puree and diced tomatoes. Stir well to combine. Add the black beans and bay leaf. Mix well and let simmer at least 10 minutes, stirring often. The chili should be thick but still have some liquid in it. If it seems too dry add up to 1/2 c water and stir well to combine. Remove the bay leaf before continuing with the cornbread topping.

Preheat. Preheat the oven to 375 degrees.

Make the cornbread batter. In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add the cooking oil, whole milk, and eggs.  Whisk well to incorporate. Fold in the cheese with a spatula. Carefully spoon the cornbread batter over the warm chili. Top with jalapeno pepper rings, if desired.

Bake. Transfer the skillet to the preheated oven and bake 18-25 minutes or until a toothpick inserted in the center of the cornbread comes out clean. If cornbread browns too quickly on top tent with foil. Remove from oven and gently rub the top with remaining butter. This will melt on top. Cool 5 minutes before serving.

 

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