Description
What You’ll Need: Ingredients. A cozy all-in-one casserole with a rich, spiced chili base and a moist, cheesy jalapeño cornbread topping—all baked in the same skillet for easy cleanup.
Ingredients
Units
Scale
For the Chili Base
- 1 lb ground beef or turkey
- 1 Tbsp avocado oil
- 1 small sweet onion, diced
- 1-2 jalapeños, finely diced
- 3 cloves fresh garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- 1/8-1/4 tsp cayenne pepper (to taste)
- 1 can (28 oz) tomato sauce or crushed tomatoes
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
- 3/4 cup beef broth
- 2 Tbsp brown sugar, packed
- 2 1/2 tsp salt
- 1 tsp black pepper (freshly ground)
For the Cornbread Topping
- 1 cup medium-grind cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk or whole milk
- 1/4 cup honey
- 4 Tbsp salted butter, melted
- 1 jalapeño, finely diced
- 2 Tbsp fresh chives, finely chopped
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat & brown: Preheat oven to 375°F (190°C). In a large oven-safe skillet over medium-high, cook ground meat in avocado oil 7–8 minutes, breaking it up. Drain excess fat.
- Sauté aromatics & toast spices: Add onion, jalapeños, and garlic; cook 2–3 minutes. Stir in tomato paste, chili powder, cumin, paprika, cinnamon, and cayenne; cook 1–2 minutes, stirring constantly.
- Simmer chili base: Stir in tomato sauce, beans, broth, brown sugar, salt, and pepper. Bring to a bubble, reduce heat, and simmer 10–15 minutes to thicken slightly.
- Mix cornbread topping: In a large bowl whisk cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk eggs, buttermilk, honey, and melted butter. Pour wet into dry and stir just until combined; fold in jalapeño, chives, and cheddar.
- Assemble & bake: Spoon batter evenly over the chili in the skillet. Bake 20–25 minutes until cornbread is golden and a toothpick inserted into topping comes out clean.
- Cool & serve: Rest 5–10 minutes to set. Garnish with extra chives and a dollop of sour cream if desired. Serve warm.
Notes
Pro tips: Use a 10–12 inch cast-iron skillet for best heat retention. Don’t overmix the cornbread—a few lumps are okay. For buttermilk, substitute 1 cup milk + 1 Tbsp lemon juice; rest 5 minutes. Adjust jalapeño and cayenne to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole, Main Course
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 580
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 60
- Protein: 28
