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Today I’m sharing one of 0ur favorite recipes (two, actually!) for Fall. The best ever Chili recipe + Iron Skillet Cornbread! We love this on game days and just because when the weather gets cooler.
This Chili recipe takes about an hour to whip up, and the cornbread takes just half an hour. It really is the best Chili recipe we’ve ever made, and I doubt we will ever have to find a different one. We’ve even substituted the ground beef with veggie crumbles to make this meatless!
Here’s what you’ll need to make the Best Ever Chili-
- 2 lb hamburger, browned (or 1 bag veggie crumbles for meatless!)
- 1 14.5 oz can of petite diced tomatoes
- 1 medium onion, chopped
- 1 30 oz. can tomato sauce
- 1 15.5 oz can chili beans
- 1 can dark red kidney beans, drained
- 2 cups water
- 2 tbsp. chili powder
- 2 tsp. garlic salt
- 2 tsp. cumin
- 2 tsp oregano
Now here’s the easy part, making it!
In a large pot, add browned hamburger, diced tomatoes, onion, tomato sauce, beans, and water. Simmer for 30 minutes, stirring frequently. Next, add the remaining spices and cook for 30-45 more minutes until the chili reaches your desired thickness.
Next, you are going to want this AMAZING corn bread to go with your chili. So, grab an 8 inch iron skillet, or a round cake pan.
Here’s what you’ll need to make it-
- 8.5 oz box of Jiffy cornbread mix
- 1 egg
- 1/3 cup of milk
- 4 tbsp. butter, softened
- 8 oz can of whole kernel corn, drained (about half a regular sized can)
- Crisco spray for coating your
To make it-
Coat iron skillet or cake pan with good quality cooking spray, like Crisco. Preheat the oven to 400 degrees. (If using your iron skillet, don’t forget to preheat your skillet!) Toss all of the ingredients into a large bowl and whisk together. Mixture will be lumpy. Pour into your pan. Bake 20-22 minutes. Enjoy!
Seriously, the best chili and the best cornbread. We are having this tomorrow, and I can’t wait!
For the printable version of this recipe, see below!