I’m sending this weeks recipe and the FINAL (for now) one pan dinner… a day early so you can have it in time for Halloween! It seems like chili is a halloween tradition in a lot of houses and it’s becoming one here too. It’s the perfect warm and cozy dinner before trick-or-treating or “handing out candy” or binging on scary movies.
But if you’re also running around doing last-minute costume shopping, this one’s for you. A can of tomato soup makes it taste like it’s been simmering all day in about ten minutes, then the cornbread gets dolloped right on top and baked in the same skillet. The jar of pickled jalapeños pulls double duty: the peppers go in the batter, and the brine brightens up the chili.
one skillet chili with jalapeño cheddar cornbread
Serves: 4
Time: ~45 minutes
Dishes: 1 pan
Style: one-pan dinner
tools.
but what if…
…I only have lean ground turkey? It works, but it’ll be drier. Add an extra drizzle of oil with the turkey and don’t skip the browning. Thigh is really the move here.
…my chili looks too thick or too thin? You want it saucy, like a loose sloppy joe, so it can bubble up around the cornbread. Too thick, add a splash of stock or water. Too thin, simmer a few minutes more.
…my batter is runny? Stir in more cornbread mix, a spoonful at a time, until it’s thick enough to scoop. Runny batter spreads out and sinks into the chili.