What is it about a nice bowl of chili and warm cornbread that make a cold night more inviting? Yeah, cradle that bowl, and let the heat from spicy goodness warm you from the inside out.
Every year we have certain traditions. New Year’s Day is typically a day for Ham and Beans. Yeah, I know if we were true to Southern Tradition, it would be Black Eyed Peas. Did that once. Maybe it’s me, but I did not care much for the flavor or texture of Black Eyed Peas. While not from the south, I do have a fondness for Southern Cooking and really wanted to be wowed by Black Eyed Peas. No such luck. If they are your cup of tea, awesome! Just not mine. Which is why I do my own thing for New Year’s Day.
Then sometime in March we have another big bowl of Chili. That means every March I go in search of a new Chili recipe. This is my latest discovery. It is hot without being so far over the top that it’s too hot to enjoy. Let me tell you, I’ve made a few dishes that were just too darn hot to eat. Most recently was a Shrimp Creole over Rice. Two big mistakes. First was to double to Creole Seasoning. That alone might have been okay. But then I chopped up a large Jalapeno Pepper to add to the Holy Trinity of Peppers, Onions and Celery. The combination was deadly hot. While I might give it another try, I’ll be cutting back on the spices big time.
Now this Chili is hot. But the kind of hot that brings spice lovers that smile only warmth down to your toes can bring. And the dropped cornbread biscuits were really a nice touch. Yeah, I’d say this dish is a keeper for our March Madness Chili Pleasure. Enjoy!
One-Skillet Chili and Cornbread Biscuits
1/2 Yellow Onion
2 (15.5 oz) cans Kidney Beans in Chili Sauce
1 (15.5 oz) can Black Beans in Chili Sauce
1 lb Ground Beef
1 cup Beef Stock
1/2 cup Water
2 tablespoons Chili Powder
1 tablespoon Brown Sugar
1 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon dried Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Paprika
Heat oven to 400-degrees.
Cut onion in half from tip to root. Set aside half the onion for another use. Peel and dice remaining half, set aside. Rinse and drain both types of beans, set aside.
Heat a 12-inch cast iron skillet over medium-high heat, rotating occasionally, until hot, about 6 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, about 6 minutes. Drain grease.
Reduce heat to medium; add kidney beans, black beans, beef stock, water, chili powder, brown sugar, cumin, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
While the chili is heating, prepare the cornbread topping.
3/4 cup Flour
5 tablespoons Cornmeal
1/4 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Milk
1 large Egg, lightly beaten
2 tablespoons Butter, softened
1/4 teaspoon Vanilla
Whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Add soft butter, cut in to blend throughout dry ingredients.
In another bowl, lightly bean egg. Add milk, and vanilla. Pour into dry ingredients, stir to combine. Dollop cornbread mixture over top of chili.
Bake in the heated oven until cornbread is crisp and golden brown, about 15 minutes or so.
2 Green Onions
1 cup Mild Cheddar Cheese
1/2 cup Sour Cream
While the skillet bakes, prepare finishing touches for serving.
Snip or slice green onions, set aside.
When ready to serve, scatter the green onions over the chili and cornbread. Serve straight from the skillet.
To serve, scoop a cornbread biscuit into a bowl. Surround bread with chili. Scatter cheese around chili. Place a dollop of sour cream on top and enjoy.