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Monday, April 29, 2013

Chili Cornbread Skillet



Chili Cornbread Skillet
with thanks to my dear Amy at Very Culinary

Ingredients

1 pound lean ground beef (I use 96/4, you can also use venison or turkey)
1 medium sweet onion, finely diced
1 bell pepper, finely diced (I usually use half red, half green)
3 large cloves garlic, minced
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon chile powder
1/2 tablespoon smoked paprika
1/2 tablespoon kosher salt
1 (10-ounce) can condensed tomato soup
1/4 cup hot salsa
2 tablespoons ketchup
1 15-ounce can kidney beans, rinsed and drained
1 package (8.5 ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk

Method

Preheat oven to 400 degrees.

Heat a 10-inch ovenproof skillet over medium-high heat (I don't have a 10-inch deep enough so I have to use a 12-inch). Add the beef, onion, bell pepper, garlic, spices and salt to the pan. Cook, breaking up the chunks of beef with a wooden spoon, stirring occasionally, until the meat is no longer pink and the vegetables are softened, about 5 to 6 minutes. Add the soup, salsa, and ketchup and stir until thoroughly combined. Gently stir in the beans. Remove from heat.

In a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes. Spoon the corn muffin mix over the beef.

Bake, uncovered, for 15-20 minutes until golden brown.



NOTES

I really have no words for how happy this recipe made me. For one, it tastes FREAKING AMAZING. Deliciously sweet cornbread over spicy beef and vegetables. OOF. It's also incredibly simple AND totally adjustable - vegetables/no vegetables, seasonings/no seasonings, beans/no beans - anything you want to do with it up through the soup/salsa/ketchup addition is totally at your discretion.

I will be making this one for the rest of our lives. Guaranteed.

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