Ingredients
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1 Tbsp oil
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1 lb lean ground beef
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1/2 large red onion, chopped
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1 red bell pepper, chopped
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1 jalapeño, seeded and minced *optional
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3 cloves garlic, minced
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1 Tbsp oregano
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2 tsp ground cumin
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2 tsp ground chili powder
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1 tsp smoked paprika
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½ tsp ground coriander
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1 (15-ounce) can diced tomatoes
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1 tablespoon tomato paste
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1 (15-ounce) can red kidney beans
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1 (15-ounce) can pinto beans
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2 Cups vegetable stock (or beef stock)
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Salt and pepper, to taste
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Homemade cornbread or store-bought cornbread mix
Directions
Heat the oil over medium-high heat in a large skillet. Add the ground beef and cook for 5-7 minutes, or until browned.
Add the onion, bell pepper, and jalapeño. Sauté for 5-6 minutes, or until the vegetables soften.
Stir in the garlic, 1 teaspoon salt, and all remaining ingredients for the chili. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes.
Preheat oven to 375°F (190°C).
In a large bowl, combine the ingredients for the cornbread. When the chili is done simmering, remove from heat.
Drop dollops of cornbread batter over the chili and spread evenly.
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the cornbread crust is golden brown
Serve with your favorite chili toppings, such as shredded cheese, sour cream, or chopped green onions.
Recipe Note
Recipe derived from Little Spice Jar’s Skillet Chili recipe
