CORNBREAD CHILI

CORNBREAD BISCUIT CHILI

A one & done beauty that will stick to your ribs on these cold days. You’ve got all the bases covered in one delicious dish and you get a bonus recipe for cornbread drop biscuits in here.

Recipe below because 🥁 I’m making some upgrades to my site

Servings: 6-8
Prep: 15m
Cook: 40m

INGREDIENTS

CHILI1 tbsp extra-virgin olive oil1 lb ground beef1 onion, chopped2 bell peppers, chopped3 garlic cloves, sliced1 tsp oregano2 tsp cumin1 tsp Diamond Crystal kosher salt1 28oz can peeled tomatoes, cut or smashed
2 (15.25 oz) cans kidney beans3/4 cup corn from a 15.25 oz can3–5 ancho chiles in adobo, chopped

CORNBREAD BISCUITS1½ cups all-purpose flour½ cup fine-ground cornmeal2 tsp granulated sugar2 tsp baking powder1 tsp Diamond Crystal kosher salt12 tbsp butter, melted¾ cup milkRemaining corn kernels from the canMilk, for brushing tops (optional)

INSTRUCTIONS
Heat oven to 400°F. In a Dutch oven over medium heat, add olive oil and ground beef. Season lightly with salt and cook until browned. Remove beef to a bowl and set aside.

In the same pot, add onion and bell peppers and cook until softened. Add garlic, oregano, cumin, and salt and cook until fragrant. Stir beef back in along with tomatoes, kidney beans, ancho chiles, and 3/4 cup corn. Simmer while you make the biscuits.

In the same bowl you used for the beef, mix flour, cornmeal, sugar, baking powder, and salt. Stir in melted butter, milk, and remaining corn kernels.

Spoon or scoop biscuit dough directly on top of the simmering chili. Brush biscuit tops with milk if you want extra browning.

Place the Dutch oven on a baking sheet (it may bubble over) and bake uncovered for 35–45 minutes, until biscuits are golden and chili is bubbling.

#oneanddone #dutchovencooking #easydinners #chili #cornbread