- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion, chopped
- 3 tablespoons sun dried tomato paste
- 1 tablespoon finely chopped garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- ½ cup chicken stock
- 2 teaspoons kosher salt, divided
- 1 pkg, Jiffy cornbread mix
- ½ cup buttermilk
- 1 egg
- 1 cup shredded cheddar cheese
Preheat the oven to 425°F.
To make the chili, heat the oil in a 10-inch cast-iron skillet over medium-high. Add the beef and onions; cook, stirring often, until the beef is browned and crumbly, 5 to 7 minutes.
Stir in the sun dried tomato paste, garlic, chili powder, cumin, oregano, and black pepper; cook on medium, stirring constantly, until fragrant and the ground beef is coated in the tomato paste, about 1 minute.
Stir in the drained beans, diced tomatoes, chicken stock, and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from the heat.
To make the cornbread topping, stir together the cornbread mix, buttermilk, and egg in a medium bowl. Pour the batter over the hot chili in the skillet, spreading the batter to the edges of the skillet. Top with the shredded cheddar cheese.
Bake the skillet until the topping is golden and firm, about 20 minutes. Let rest at least 5 minutes before serving.
- Yields: 4-6 servings
- Preparation Time: 40 minutes