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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A simple, spicy chili mixture is whipped up in a cast iron skillet, then topped with a corn bread batter to bake up into a complete, one pot meal. Great for campfires, the grill, or you can just bake it in the oven! Read more ! Ingredients:
1 large onion, chopped |
2 cloves garlic, minced |
1 bell pepper, chopped |
1-2 jalapenos or other hot pepper, diced(sub a can of mild green chilies, instead, if desired) |
1lb ground meat(i used venison, but you can use beef, turkey, chicken, etc, too, if desired) |
1t chili powder |
2t ground cumin |
1/2-2t cayenne |
1 can rotel style tomatoes, undrained |
1 14oz can all natural diced tomatoes, drained |
1 can chili beans, undrained |
kosher or sea salt and fresh ground pepper |
1batch of simple cornbread recipe, like this one, batter only: nothing to it cast iron corn bread |
Directions:
1. Prepare the corn mix batter and let it rest while preparing the chili portion.
2. In large(14 inch or so) cast iron skillet, cook meat, onions, garlic and both kinds of peppers until meat is no longer pink( cook a lil longer if you're using poultry).
3. Add remaining ingredients, other than the corn bread batter, and cook over a medium heat for about 10 minutes or so, to blend and heat through.
4. Add corn bread batter to the top of the chili mixture in the pan and smooth toward the edges.
5. Bake in the oven 400 or place in a hot grill or over a hot fire, for about 20 minutes, or until corn bread is done.
6. Let rest briefly before scooping and serving right outta the pan! :-)
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