Foolproof Chili and Skillet Cornbread

Ahhh…fall is just around the corner – this Saturday marks the official start of my favorite season. So what better way to celebrate than with two of my favorite autumnal dishes – chili and cornbread (the two just go together, don’t they?). Now I must confess that I stole this chili recipe from one of my husband’s employees, who stole it from his mom, who won a few cooking awards with it. I was never much of a chili fan until I tried this recipe. Now, I am hooked. What I love most about this recipe is that it isn’t super hot (although you can ratchet up the heat if you want), but it has tons of flavor, includes ground beef and Italian sausage, black beans, and the secret ingredient – fresh corn cut from the cob. It is impossible to mess up this chili (thus the name) and it cooks well in a crock pot in case you want to serve it at potlucks, as a dip with tortilla chips, or tailgating. The cornbread is simple, yet divine, moist and fluffy like a cake. Baking it in a cast iron skillet just makes it that much extra special. Give it a try…and here’s to chilly mornings and turning leaves.

Skillet Cornbread ingredientsSkillet Cornbread Ingredients
1/2 cup Butter, melted
2 Eggs, beaten
1 1/2 cups Milk
1 cup Sugar
1 cup Cornmeal
1 1/2 cups All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt

Whisk together the melted butter, eggs and milk in a bowl.

In a separate bowl, sift together all of the dry ingredients.

Make sure dry ingredients are fully combined.

Add the dry mix, one cup at a time, to the wet ingredients and stir.

Until dry and wet ingredients are completely combined.

Pour batter into a lightly greased cast iron skillet. I placed a cookie sheet underneath to make it easier to carry and to catch any spills – not that I’m a clutz or anything, because I’m not. Really.

Bake in a 350-degree oven for 35 minutes or until a toothpick placed in the center comes out clean. Your cornbread should be lightly golden brown. Check out those edges. I love you cast iron skillet!

Notice how moist and fluffy!

While your cornbread is baking, prepare your chili.

Foolproof Chili Ingredients
1 lb. Ground Beef
1 lb. Ground Italian Sausage, mild (choose hot if you want more heat)
1 10 oz. can RoTel Diced Tomatoes and Green Chilies, mild (or hot, if you like it spicy!)
1 6 oz. can Tomato Paste
1 15.5 oz can each of Black Beans and Red Kidney Beans
1-2 Bell Peppers (I like red and yellow), chopped
1 Jalapeno, chopped (add two, if you can stand the heat in the kitchen)
Fresh Corn cut from 3 corn cobs
1 Tbsp. each of Garlic Salt, Chili Powder, Ground Cumin, Oregano

In a Dutch oven, brown the ground beef and Italian sausage.

Once the meat is browned, add the RoTel tomatoes and tomato paste.

Add the beans.

Then the peppers.

Now the fresh corn.

Mix all ingredients well.

Finally, add all of the spices and herbs and stir into chili.

Cover the Dutch oven with a lid and let the chili simmer for 30 minutes until hot.

Serve with a hearty slice of Skillet Cornbread.


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