Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (2024)

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An easy skillet chili recipe topped with a quick jalapeño cheddar cornbread crust baked right on top! It’s warm and hearty and comes together in one pan. No one’s going to be mad that there are fewer dishes to clean!

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (1)

Sweet Skillet Chili!

Chili demands to be made in the skillet topped with an addicting slightly sweet and spicy jalapeño cornbread crust. You’ll want to keep eating more with each bite because that cornbread has a hint of sweetness that balances out the heat from the chili. Not only is it hearty, but it’s also quick to pull together. Best of all, you don’t need to make individual corn muffins. Dollop and spread the cornbread batter right on top of your chili and pop this bad boy in the oven until it’s golden brown and bubbly.

Then it’s as simple as topping your bowl of chili with all your favorites, chopped scallions, a dollop of sour cream, or fresh cilantro. My personal preference at the moment? Just a big dollop of guacamole! Don’t knock it till you try it; it has that same creaminess of sour cream only much much better.

I don’t think I’ll ever serve my skillet chili without guacamole again.

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (2)

This recipe came about when one of my closest friends introduced me to something called spoonbread. Have you heard of it? I certainly hadn’t. It’s the most fantastic cornbread pudding ever. Especially if you spice it up with peppers and cheese, oh yeah. She swapped out the traditionally used corn kernels and used green beans instead, and wow! It was magic. So it got me thinking, why not make skillet chili and top it with that same sort of cornbread mixture? I held to my taste buds when I swapped the corn for jalapeño peppers and cheddar cheese.And I’ve also been told that it’s very similar to a tamale pie! Whatever you decide to call it — it’s delicious!

I’ve made tons of homemade chili, there’s the instant pot kind, the Texas-style chili, butternut squash chili, pumpkin chili, but this one is still one of my all-time faves. It’s one that I keep coming back to time and time again. And that may have to do with the fact that it’s a complete meal coming out of one skillet.

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (3)

What do you need to make skillet chili?

  • ground beef: I like to keep things lean with anything that about 90-95% ground beef. If you use something like hamburger meat (80-85%) you’ll want to drain the excess grease once you’ve browned the beef before carrying on.
  • onions: helps flavor the chili
  • peppers: for this recipe I use both bell pepper and jalapeños with the ribs and seeds removed. If you’re worried about the spice, feel free to swap the jalapeños for green bell pepper or a mild hatch chili pepper or something similar!
  • garlic: how could I not?
  • seasonings: We’re using ground cumin, chili powder, paprika, and chipotle chili powder to help season our chili
  • brown sugar: helps add a bit of sweetness to the chili and balances out the umami from Worcestershire and the salt
  • Worcestershire sauce: Adds a nice bit of depth to the chili and gives it umami flavor.
  • Tomatoes: we’re using a can of fire roasted and a can of tomato sauce

I don’t like ground beef, can I use something else?

Sure, you can replace the ground beef with ground turkey or chicken, both would work equally well here. I do suggest using ground chicken thighs though, and the chicken breast may not hold up to well to the longer cooking time!

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (4)
Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (5)

Do the jalapenos make this spicy?

They do, but it’s nothing that we can’t handle. However, if you usually prefer milder flavor or don’t care for spice, I suggest swapping out the two jalapeños in the chili for ½ a green bell pepper. That will help curb that spice a bit. If you’re still worried, use mild chili powder, and swap that chipotle chili powder for more paprika!

What if I’m vegetarian?

Did you notice there aren’t any beans in this skillet chili? That’s because this is an all-meat chili! But don’t worry, if you’re vegetarian or prefer beans in your chili the way I usually do, I’ve got an option for you.

This recipe as written calls for 1 pound of meat, but after the first couple of times, I felt like I wanted to try and see if I could make my skillet chili with a can of beans. And so I swapped ¼ pound of the meat with one can of black beans and voila! It worked like a charm! So now, I usually make this with ¾ pounds of meat and one can of black beans that have been rinsed and drained. You can still make this with 1 pound of beef, or replace all the meat with 3 cans of black beans, it’s entirely up to you!

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (6)

What do I need to make the cornbread crust for skillet chili?

  • boxed cornbread mix: Take shortcuts where you can!
  • an egg: room temperature if and when possible
  • sour cream: use room temperature sour cream so that it stirs and combines quickly.
  • chopped jalapeños: again, you can swap the chopped jalapenos for a few tablespoons of drained can of diced hatch chili peppers if you’re worried about the spice here.
  • garlic powder: garlic powder goes to well with the melted butter chedd and jalapeños!
  • Cheddar cheese: you can use Mexican cheddar, sharp cheddar, white cheddar, mild cheddar – and pretty much any other kind of cheese that melts well here!
  • melted butter: to bring flavor and moisten the cornbread
  • milk or water: I prefer to use milk but water would also work here.

Can I use a homemade cornbread mix?

Maybe! My most educated guess is that it should work. However, every homemade mix is different. You may need to play around with the liquid a bit depending on the ratio of flour and cornmeal in your homemade cornbread mix. The cornbread batter should look the way it does when you make muffins, so if it’s way too thick, you may need a little more liquid to thin it out. For best results, I suggest using a store-bought mix; it always works like a charm!

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (7)

Can you make skillet chili in advance?

YAS! Chili is just one of those special meals that taste better as it sits! So feel free to make this up to two days in advance. You could make the chili filling on the weekend and serve this on Monday or Tuesday night. All you need to do is let the chili come to room temperature, combine everything for the cornbread crust and then pop it in the oven to bake.

Can you freeze leftover chili?

We’ve never had any leftover to test, but I think it should hold up fine in the freezer for a couple of months. You’ll want to defrost it in the refrigerator overnight and then pop it back into a casserole dish and heat it through in a 300ºF oven for roughly 20-40 minutes depending on how much you have leftover.

You guys, Anees raved about this. He loved how hearty and filling this skillet chili was. And unlike most of my food whims, he wholeheartedly agreed that skillet chili should always be served with guacamole But for the purists, a little sour cream does wonders too.

It’s serious guy food, so I’m pretty sure you’ll get a similar reaction if yours is a meat lover too! And I’ve got something for you. It’s easy to put together and pleases mostly everyone.

DONE and DONE.

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (8)

Yield: 6 servings

Skillet Chili with Jalapeño Cheddar Cornbread Crust

Prep Time20 minutes

Cook Time1 hour

Total Time1 hour 20 minutes

An easy skillet chili recipe topped with a jalapeño cheddar cornbread crust baked right on top! It’s warm and hearty and perfect for fall or winter. No one’s going to be mad that there are fewer dishes to clean!

Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (9)

Ingredients

Skillet Chili

  • 1 tablespoon oil
  • 1 lb. lean ground beef (or chicken or turkey)*
  • ½ large onion, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 jalapeños, deseeded and diced (see notes)
  • 3 cloves minced garlic
  • 2 teaspoons EACH: ground cumin ANDchili powder (or more to taste!)
  • 1 teaspoon EACH: smoked paprika AND chipotle or ancho chili powder (or more to taste!)
  • 1 tablespoon EACH: brown sugar AND Worcestershiresauce
  • 1 (15-ounce) can EACH: fire roasted diced tomatoes AND tomato sauce

Cornbread crust:

  • 1 (8.5-ounce) box cornbread mix
  • 1 egg
  • ½ cup sour cream
  • 1 cup cheddarshredded cheese
  • 1 jalapeno, deseeded and diced
  • 1 teaspoon garlic powder
  • 4 tablespoons melted butter
  • 3 tablespoons water or milk

Instructions

  1. BROWN: Heat the oil in a large oven-safe skillet, such as a cast iron skillet, over medium-high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Drain any excess grease, leaving just a tablespoon in the pan. Add the onions, bell peppers, andjalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
  2. SKILLET CHILI: Add the garlic, 1 teaspoon of salt, and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.
  3. CORNBREAD: Combine all the ingredients for the cornbread in a large bowl. When the chili is done simmering, remove from heat. Drop the mixture in dollops and then spread over the chili. You want it to be evenly distributed across the whole skillet.
  4. BAKE: Place the skillet on a large baking sheet so if the juices overflow they don't ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.

Notes

  • If you would like to use beans in your chili recipe, reduce the ground beef to ¾ pound and use 1 (15-ounce) can of beans that are drained and rinsed. I highly suggest using black beans!
  • Replace the jalepeños in the skillet chili with green bell peppers (about ½ a pepper in the chili) to make this milder!
  • To make this even quicker on a weeknight. Prepare the chili mixture over the weekend and refrigerate until ready to use (chili mixture can be made up to two days in advance).

Have you made this recipe?

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Skillet Chili with Cheddar Cornbread Crust Recipe | Little Spice Jar (2024)

FAQs

How do you add spices to chili? ›

Spicier chili: to make chili even spicier, don't remove the ribs or seeds from the jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying the recipe as stated and letting the flavors sit for a few hours before adding additional spice.

How do you make chili more flavorful? ›

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

What goes with chili for a potluck? ›

Discover 16 of our best side dishes to serve with chili.
  • 01 of 15. Sweet Jalapeno Cornbread. ...
  • 02 of 15. Broccoli-Cauliflower Salad. ...
  • 03 of 15. Savory Roasted Root Vegetables. ...
  • 04 of 15. Perfect Baked Potato. ...
  • 05 of 15. Ann's Dirty Rice. ...
  • 06 of 15. Cornbread Muffins I. ...
  • 07 of 15. Loaded Tater Tots. ...
  • 08 of 15. Creamy Spiced Coleslaw.
Feb 27, 2020

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What is the secret to really good chili? ›

Add a touch of sweetness

Chili is rich, deep and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. We've found that adding diced carrots is the easiest way to add natural sweetness, but you can also use vegetables like sweet potatoes or winter squash.

What liquid is best for chili? ›

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

How do you fix tasteless chili? ›

Small changes can make big differences.
  1. Step up from chili powder. ...
  2. Improve the beef used. ...
  3. Add just a little cocoa or dark chocolate to bring out deeper notes of flavor. ...
  4. Toast cumin seeds and either grind them, add them whole to add some chew, or both.
Jan 16, 2022

What is the most flavorful meat for chili? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

What do Mexicans eat with chilli? ›

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

What do Southerners eat with chili? ›

Red or White Onions: Finely diced, they add a punch of flavor and a crunchy texture. Bacon Bits: These add a smoky flavor and crispy texture that's especially great with meaty chilis. Cornbread Crumbles: A southern favorite, crumbled cornbread soaks up the flavors and offers a sweet contrast.

What goes good with chili besides cornbread? ›

Chili also pairs well with baked sweet potatoes, roasted potatoes, potato wedges, fries, and more. Here's how to make an absolutely perfect baked potato every time, from choosing the right type of potato to how long to bake it for.

Can you add spices to chili after cooking? ›

Herbs and spices are key to flavoring chili, but if you wait until the end of cooking to add them, you're missing out on a ton of flavor. Try this: Season early and season often! Take this as your motto, and you will be rewarded with a full-flavored, balanced, and delicious bowl of chili.

How do you season chili if you don't have chili powder? ›

Substitution Ratio: For every 1 tablespoon chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a scant ¼ teaspoon cayenne. You can customize the cayenne to taste based on your spice preference.

Can you add more chilli powder after cooking? ›

Generally speaking, it is not a good idea to add red chilly powder at the end for a couple of reasons: 1) The trick of spices are they season and coat the vegetables or meat in the food.

Why is my chili powder not spicy? ›

Together, the cumin and garlic powder make up almost half of the ingredients, which means that chili powder is not especially hot. Cayenne is the component adding the heat, and you can adjust how much you add to your personal taste.

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