Emerils Skillet Chicken Chili With Cornbread Topping Recipes

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

CORNBREAD TOPPED CAST-IRON SKILLET CHILI

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

CORN BREAD-TOPPED CHICKEN CHILI

Steps:

• In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

EMERIL'S SKILLET CHICKEN CHILI WITH CORNBREAD TOPPING

Steps:

• 1. Preheat the oven to 400° F. 2. Heat 2 tablespoons of the oil in a medium Dutch oven (preferably cast-iron) over high heat. Add the chicken, Southwest Essence, chili powder and cumin and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a bowl and set aside. 3. Add the remaining tablespoon of oil to the Dutch oven along with the onions, bell peppers and jalapenos and cook, stirring, for 3 minutes. Add the garlic, bay leaves, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the reserved chicken, tomatoes and their juices, and the stock to the Dutch oven, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until the mixture has thickened and is chili consistency, about 30 to 40 minutes. 4. When the chili has thickened, remove from the heat and discard the bay leaves. Stir in the cilantro and adjust the seasoning to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides. 5. Bake until golden brown, 15 to 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven. 6. Garnish with the chopped green onions. Serve hot with sour cream on the side. Cornmeal Topping Combine the cornmeal, flour, baking powder, and salt in a mixing bowl. Beat together the buttermilk, egg and bacon grease in a small mixing bowl. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Skillet Chicken Chili.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
• Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
• For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
• Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

EMERIL'S CAST-IRON HONEY CORNBREAD

Steps:

• Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
• Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
• Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
• Oven Method:Bake in skillet at 400 degrees for 18 to 22 minutes.

CHILI WITH CORNBREAD TOPPING (OAMC)

Steps:

• In a large, deep skillet, brown ground beef. Transfer to (very) large dutch oven (or divide between two large slow cookers).
• Saute chopped onions until softened.
• Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. Cook for one more minute.
• Add cocoa and cornmeal to the spices. Stir well.
• Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth. Bring to a boil. Transfer to the dutch oven.
• Add corn and beans to the dutch oven. Mix well.
• Bake in preheated oven for 4 hours at 325°F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
• Add chopped bell peppers (and olives if using). Stir well. Adjust seasoning as desired. ** Stop here for OAMC. See notes below.
• To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder. Add melted butter,buttermilk or milk, and egg. Stir well. Add grated cheddar cheese, green chilis including juice, (and green onions if using). Stir well. ** See OAMC topping notes below.
• Next, spoon the prepared cornbread topping mix (see below) over the chili. Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
• Serve with sourcream, green onions, or other condiments as desired.
• ** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping. For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. I freeze each batch in a glass or foil baking dish.
• ** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl. Then separate into labeled freezer bags, noting how much egg & milk to add. (If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
• ** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave. Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. Bake until topping is set, about 45-60 minutes.