Fire-Roasted Texas Chili Con Carne and Cornbread Skillet

Allergens

Dairy, Egg, Wheat

Ingredients

• 2 lbs ground beef
• 1 large white onion, finely chopped
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 cup beef broth
• 15 oz can red kidney beans, drained and rinsed
• 15 oz can diced tomatoes, undrained
• 10 oz can tomato sauce
• 2 tbsp Worcestershire sauce
• 1/2 cup beer (optional)
• 1 cup yellow cornmeal
• 1 cup whole milk
• 3 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 egg, lightly beaten
• 4 tbsp unsalted butter, melted

Instructions

1. In a large skillet or dutch oven over medium heat, brown the ground beef and onion until cooked through. Add garlic and cook for an additional minute.
2. Stir in chili powder, cumin, smoked paprika, black pepper, salt, and optional cayenne pepper. Cook for 1 2 minutes until spices are fragrant.
3. Pour in beef broth, red kidney beans, diced tomatoes with juice, tomato sauce, and Worcestershire sauce. If using beer, add it now. Bring the mixture to a boil, then lower heat and simmer for 15 20 minutes until thickened.
4. Preheat oven to 375°F (190°C). In a medium bowl, whisk together cornmeal, milk, sugar, baking powder, and salt. Stir in egg and melted butter until just combined.
5. Pour half of the chili into a large, oven safe skillet or casserole dish. Top with the cornbread batter, then spoon remaining chili on top. Bake for 20 25 minutes or until a toothpick inserted in the cornbread comes out clean.

Chef’s Insight

The key to perfect chili is in the simmer - let it cook low and slow to develop deep, rich flavors.

Notes

This recipe is a twist on the classic Tex-Mex dish, combining chili con carne and cornbread in one skillet for an easy, hearty meal.