Though the calendar has tipped over into December and Christmas is bearing down on us fast and hard, it's still technically fall, and that means that chili remains an ideal choice for a seasonal meal. This easy dinner idea combines a hearty beef and bean chili with a hearty cornbread all in the same pan.
The secret ingredient to this lovely dish? Juuust a tiny pinch of cinnamon. No, really! It adds a very subtle flavor nuance to the chili that's just delightful. I became aware of using cinnamon in savory dishes when I started trying more Greek-style meals, and now I'm hooked. It's such a versatile spice.
The chili starts on your stovetop in a cast iron skillet, and then it gets covered with a homemade cornbread batter and baked in the oven. I'm telling you, the smell that will be permeating your kitchen when the bubbling chili starts to meld with the smell of cornmeal and buttermilk will have your whole family sitting at the table eager to dig in before you get a chance to take it out of the oven.
This is a dinner that looks like you spent a lot more time on it than you did. It will fill up all the hungry bellies in your house while you try to get a handle on your holiday kitchen tasks - enjoy!Print
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