Looking for a hearty and delicious meal that won’t take hours to prepare? Look no further than this Chili Con Carne Skillet with Cornbread! This dish is the perfect balance of spicy and sweet, with tender chunks of beef simmered in a rich tomato sauce and topped with crispy, golden cornbread. Whether you’re looking to impress your friends at a dinner party or simply want a comforting meal to enjoy at home, this recipe is sure to satisfy. So why wait? Grab your skillet and get cooking today!
Chili Con Carne Skillet with Cornbread
Ingredients
- 1 bag Pamela’s Cornbread & Muffin
- ½ cup sugar
- 8 tbsp butter melted
- 2 eggs large
- 1 cup water
- 5 cups chili corn carne*
Topping
- Cheddar grated
- Sour cream
- Avocado cut in cubes
- Jalapenos diced
Instructions
- Preheat the oven to 375F.
- In a bowl, combine the cornbread mix, sugar, melted butter, eggs and water. Set aside.
- Place the chili at the bottom of the skillet and cover with the cornbread mix. Bake for 40 to 45 minutes.
- Serve with cheddar, sour cream, avocado and jalapenos.
Notes
*Chili Con Carne
Serving: 10 Ingredients
1 tablespoon avocado oil
2 cups yellow onion, chopped
2 red bell pepper, seeded & diced
2 green bell pepper, seeded & diced
3 lbs ground beef 92% lean
1 (28-ounce) can diced tomatoes, with juice
3 cups Chicken Bone Broth
2-3 tablespoons tomato paste
2 cloves garlic, minced
1 bay leaf
2 ½ tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon sweet paprika
½ teaspoon mild curry powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
3 ½ teaspoons salt
¼ teaspoon pepper Directions
Melt the tallow in a large Dutch oven over medium-high heat. Add the onion & both bell peppers & cook for 2 to 3 minutes, until the onion is softened.
Add the beef & sauté until browned, about 10 minutes more. Drain the fat from the pan & return the pan to medium-high heat.
Add the tomatoes & their juice, bone broth, tomato paste, garlic, bay leaf, chili powder, cumin, paprika, curry powder, cinnamon, cayenne, red pepper flakes, salt, pepper & stir together. Bring to a boil, then turn the heat to medium-low.
Simmer for 45 minutes.
Serving: 10 Ingredients
1 tablespoon avocado oil
2 cups yellow onion, chopped
2 red bell pepper, seeded & diced
2 green bell pepper, seeded & diced
3 lbs ground beef 92% lean
1 (28-ounce) can diced tomatoes, with juice
3 cups Chicken Bone Broth
2-3 tablespoons tomato paste
2 cloves garlic, minced
1 bay leaf
2 ½ tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon sweet paprika
½ teaspoon mild curry powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
3 ½ teaspoons salt
¼ teaspoon pepper Directions
Melt the tallow in a large Dutch oven over medium-high heat. Add the onion & both bell peppers & cook for 2 to 3 minutes, until the onion is softened.
Add the beef & sauté until browned, about 10 minutes more. Drain the fat from the pan & return the pan to medium-high heat.
Add the tomatoes & their juice, bone broth, tomato paste, garlic, bay leaf, chili powder, cumin, paprika, curry powder, cinnamon, cayenne, red pepper flakes, salt, pepper & stir together. Bring to a boil, then turn the heat to medium-low.
Simmer for 45 minutes.
