Skillet Chili

This recipe was sent in by my friend Lyndy.  It sounds delicious!  I can’t wait to try it.

Lyndy says, “Jerry and I love this recipe.  It makes enough for the 2 of us to have a good meal and a few leftovers.  Very hearty and great for these cold days!!  It is also fairly quick and simple.”

1 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 large onion about 1 cup chopped
1 (15-oz) can black beans
1 (14-oz) can chili-style chopped tomatoes
1 (8 oz ) can tomato sauce
1 (11.5 oz) package refrigerated cornbread twists
Cheddar cheese and sour cream (optional)

Preheat oven to 375 degrees
Heat oil over medium-heat in a cast-iron skillet.  If you don’t have a cast-iron skillet, just use a normal skillet.  Peel and coarsely chop the onion, adding it to the skillet as you chop.  Add the beef to the skillet and brown/cook thoroughly.

Meanwhile, rinse and drain the beans.  Set them aside.  When the beef is no longer pink, reduce heat to medium.  Add tomatoes with their juice, tomato sauce, two handfuls of cheese and reserved beans.  Stir well.  Remove from heat.

If you do not have a skillet that will transfer to the oven, pour the stirred mixture into a square baking dish…about a 9×9 pan.  Do this before the next step.

Open the corn-twists package and separate the dough into strips.  Lattice the dough over the top of the chili in the skillet.  Carefully place the skillet in the preheated oven.  Bake until the corn twists are lightly browned, about 12 -15 minutes.  Remove and serve with cheese and sour cream if desired.

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