Skillet Chili Pie with Cornbread Topping
Get ready to wow your taste buds with this hearty Skillet Chili Pie with Cornbread Topping, a one-pan wonder that combines bold, savory flavors with irresistible comfort food appeal. This recipe starts with a robust, smoky chili made from ground beef, kidney beans, and aromatic spices simmered to perfection. Topped with a fluffy golden layer of cornbread, this dish brings together the perfect harmony of spicy and sweet in every bite. It’s baked in an oven-safe skillet, making it a breeze to prepare and serve, while the melted cheddar cheese adds a creamy, indulgent touch. Perfect for cozy weeknight dinners or casual gatherings, this crowd-pleaser is best served straight from the skillet with a dollop of sour cream and a sprinkle of fresh cilantro. Embrace the simplicity of this comforting chili-cornbread hybrid and savor the rich, satisfying flavors of true homestyle cooking.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces diced tomatoes (with juice)
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 8 ounces cornbread mix (store-bought or homemade)
- 0.5 cup milk (for cornbread mix, per package instructions)
- 1 large egg (for cornbread mix, per package instructions)
- 1 tablespoon cooking oil or butter
- 2 tablespoons fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet (cast iron works best) over medium heat. Add the tablespoon of oil or butter.
Add the ground beef to the skillet and cook until browned, breaking it up into small crumbles with a wooden spoon. Drain any excess fat, if necessary.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the diced tomatoes (with their juices), kidney beans, tomato paste, and beef or chicken broth.
Add the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and simmer for 10 minutes, allowing the flavors to meld together.
Turn off the heat and sprinkle the shredded cheddar cheese evenly over the chili mixture.
In a separate bowl, prepare the cornbread mix according to the package instructions, combining with the milk and egg as directed.
Spoon the cornbread batter evenly on top of the chili mixture, spreading it gently to cover most of the surface.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and allow it to cool for 5 minutes before serving.
Garnish with fresh cilantro, if desired. Serve warm with sour cream on the side.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 6417 mg | 279% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 68.9 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1763 mg | 136% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4608 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
