Skillet Chili Cornbread Pot Pie

RECIPE :

The Skillet Chili Cornbread Pot Pie is a delicious one-pan wonder that combines the comfort of chili with the heartiness of cornbread. Whether you’re making it for a busy weeknight dinner or a casual get-together, this dish promises a satisfying and flavorful meal. Gather your ingredients, follow the straightforward steps, and savor the warm, comforting taste of Skillet Chili Cornbread Pot Pie.

Skillet Chili Cornbread Pot Pie

“This satisfying dish offers a delicious twist on traditional chili, with a golden, baked cornbread topping that’s both comforting and convenient.”

INGREDIENTS:

The chili :

 

• 1 1/2 pound of ground beef 
• 2 cans of tomato sauce 
• 1 can of diced tomatoes with green peppers 
• 1 can of red or pinto beans, rinsed and drained 
• 1 can of black beans, rinsed and drained 
• 1 yellow onion, finely chopped 
• 4 cloves of garlic, chopped 
• 2 tablespoons chili powder 
• 2 teaspoons of cumin 
• 1 teaspoon of oregano 
• 2 tablespoons of extra virgin olive oil 
• Kosher salt and freshly ground pepper to taste 

Corn bread topping :

 

• 2 packages of corn bread mix (8 oz) 
• 2 eggs 
• 2/3 cup of milk 
• 1 can of creamed corn 
• 1 cup grated cheddar cheese, optional

INSTRUCTIONS:

For the Chili:

1. Preheat your oven to 400º F (200º C).
2. In a large ovenproof skillet, heat olive oil over medium-high heat.
3. Sauté the diced onion until it’s softened and translucent, which should take about 5 minutes.
4. Stir in the minced garlic and cook for an additional 1-2 minutes until it becomes fragrant.
5. Add the ground beef to the skillet with the onion and garlic mixture.
6. Cook the beef until it’s browned, which should take around 8-10 minutes.
7. Season the beef with chili powder, cumin, oregano, salt, and pepper. Stir to combine the spices with the meat.
8. Pour in the tomato sauce, diced tomatoes, and all the beans. Stir everything until it’s well blended.
9. Reduce the heat to medium-low and let the chili simmer, stirring occasionally, for about 15-20 minutes.
10. Taste the chili and adjust the seasoning if needed.

For the Cornbread Topping:

1. While the chili is simmering, prepare the cornbread topping.
2. In a large bowl, whisk together the cornbread mixture, eggs, and milk until well combined.
3. Stir in the creamed corn and cheddar cheese, if you’re using it.

Assembling and Baking:

1. Once the chili is ready, pour the prepared cornbread mixture evenly over the top of the chili in the skillet.
2. Spread the cornbread mixture out to form an even layer.
3. Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is cooked through and golden brown.
4. Serve the Chili Cornbread Skillet hot and enjoy your comforting meal!