Ultimate One-Pan Skillet Chili with Spicy Jalapeño Cheddar Cornbread Crust

There’s nothing quite like a warm, hearty bowl of chili, especially when it’s topped with a golden, slightly sweet, and spicy jalapeño cheddar cornbread crust. This incredibly satisfying one-pan meal bakes right in your skillet, making clean-up a breeze and bringing ultimate comfort to your table. Imagine rich, savory chili perfectly complemented by a fluffy, cheesy cornbread — it’s a match made in culinary heaven, guaranteed to become a family favorite.

This recipe transforms traditional chili into an exciting, complete meal that’s both comforting and packed with flavor. The secret lies in the harmonious balance between the robust, savory chili and the subtly sweet, spicy notes of the jalapeño cornbread crust. Each bite delivers a delightful contrast that will keep you coming back for more. Best of all, this isn’t a recipe that requires meticulous preparation or endless dirty dishes. The entire dish comes together in a single skillet – from simmering the chili to baking the golden-brown cornbread right on top. Simply dollop and spread the cornbread batter over your bubbling chili, then pop it into the oven until it’s perfectly baked and irresistible.

Once baked, you can customize your bowl of chili with all your favorite toppings. Think freshly chopped scallions, a generous dollop of cool sour cream, or vibrant fresh cilantro. While these are classic choices, I’ve recently discovered a topping that has changed my chili game forever: a big dollop of creamy guacamole! Trust me, don’t knock it until you’ve tried it. Guacamole offers a similar rich creaminess to sour cream but with an added depth of flavor and freshness that elevates the entire dish. I honestly don’t think I’ll ever serve my skillet chili without guacamole again – it’s truly a game-changer.

The Inspiration Behind This Skillet Chili Creation

This unique skillet chili recipe was born out of a delightful culinary revelation. A close friend introduced me to a dish called spoonbread, and it was an absolute revelation! For those unfamiliar, spoonbread is a savory cornbread pudding, incredibly light, fluffy, and utterly fantastic. Especially when it’s jazzed up with a touch of spice and cheese – oh, the flavors! My friend’s version ingeniously swapped traditional corn kernels for green beans, and the result was nothing short of magic. That experience sparked an idea: why not combine the comforting richness of skillet chili with a similar, flavorful cornbread topping?

Driven by my craving for bold flavors, I adapted the spoonbread concept for a chili topping, replacing the corn with vibrant jalapeño peppers and sharp cheddar cheese. The combination proved to be spectacular, offering that perfect balance of heat and creamy, cheesy goodness. Many have even compared it to a “tamale pie,” a similar dish where a savory filling is topped with a masa or cornbread crust. Whatever you choose to call it, one thing is certain: it’s undeniably delicious and incredibly satisfying.

Over the years, I’ve explored countless chili recipes, from the lightning-fast Instant Pot Mexican Chili to the robust Texas-style Chili con Carne, and even seasonal variations like Chipotle Butternut Squash Chili and Pumpkin Chili. Yet, this Skillet Chili with Jalapeño Cheddar Cornbread Crust remains a perennial favorite. It’s the recipe I consistently return to, not just for its incredible flavor, but for its sheer convenience. The fact that it delivers a complete, hearty meal from a single pan makes it a weeknight winner and a go-to for cozy gatherings.

Essential Ingredients for Your Skillet Chili

Crafting the perfect skillet chili begins with a foundation of fresh, high-quality ingredients that build layers of flavor. Here’s what you’ll need to create this savory base:

• Ground Beef: I typically opt for lean ground beef, around 90-95%, to keep the chili from being overly greasy. If you prefer a richer flavor and use ground beef with a higher fat content (like 80-85% hamburger meat), remember to drain the excess grease thoroughly after browning the meat before moving on to the next steps. This ensures your chili maintains a perfect texture without becoming oily.
• Onions: Finely chopped onions are crucial for building the foundational aromatic flavor of the chili. They caramelize slightly as they cook, adding a subtle sweetness and depth.
• Peppers: For this recipe, we use a combination of bell peppers and jalapeños. Bell peppers (red or yellow work wonderfully) provide a sweet, vibrant counterpoint, while deseeded and diced jalapeños introduce a pleasant warmth. If you’re concerned about too much heat, feel free to substitute the jalapeños with an extra green bell pepper or a mild hatch chili pepper.
• Garlic: No chili is complete without the pungent, aromatic kick of fresh garlic. It’s a non-negotiable ingredient that enhances all the other flavors.
• Seasonings: A robust blend of spices is key to a flavorful chili. We’ll be using ground cumin for its earthy warmth, chili powder for its classic chili flavor, smoked paprika for a smoky depth, and chipotle chili powder to add another layer of smoky heat. Feel free to adjust these to your personal taste, adding more or less depending on your preference.
• Brown Sugar: A touch of brown sugar might seem unusual, but it’s a fantastic secret ingredient. It helps balance the acidity of the tomatoes, mellows the heat from the peppers, and provides a subtle sweetness that rounds out the savory and umami notes.
• Worcestershire Sauce: This fermented condiment is a powerhouse of umami. Just a tablespoon adds incredible depth, complexity, and a savory richness that ties all the flavors together beautifully.
• Tomatoes: We use two forms of tomatoes for both flavor and texture: fire-roasted diced tomatoes for a smoky, chunky base and tomato sauce for a smooth, rich body.

Protein Alternatives: Beyond Ground Beef

While ground beef is a classic choice for chili, you absolutely can adapt this recipe to suit different preferences or dietary needs. If you’re looking for an alternative:

Sure, you can easily replace the ground beef with ground turkey or ground chicken. Both proteins work wonderfully in this chili, absorbing the rich flavors of the spices and tomatoes. For ground chicken, I highly recommend using ground chicken thighs over breast meat. Chicken breast tends to be leaner and can become dry and tough with longer cooking times, whereas ground chicken thighs retain moisture and hold up better to the simmering process, ensuring a tender and flavorful result.

Spice Level: How Hot Are the Jalapeños?

The jalapeños in this recipe do contribute to a noticeable warmth, but it’s generally a manageable level of spice for most palates. However, if you typically prefer milder flavors or are particularly sensitive to heat, there are easy adjustments you can make:

To curb the spice, I suggest swapping the two jalapeños called for in the chili base with about half a green bell pepper. Green bell peppers offer a similar fresh, slightly pungent flavor without any heat. If you’re still concerned about the overall spice, you can also opt for a mild chili powder and replace the chipotle chili powder with additional smoked paprika. This will maintain the smoky depth without adding extra heat.

Vegetarian Adaptation: Adding Beans to Your Skillet Chili

You might have noticed that this skillet chili recipe, as written, is an all-meat chili – no beans! This is intentional for a robust, meat-forward profile. However, if you’re vegetarian or simply prefer beans in your chili (like I often do!), it’s incredibly easy to adapt.

The original recipe calls for 1 pound of meat. After a few batches, I experimented with incorporating beans and found a perfect balance. You can reduce the ground beef to ¾ pound and add one 15-ounce can of black beans, thoroughly rinsed and drained. This substitution works like a charm, adding a lovely texture and plant-based protein without compromising the chili’s flavor. For a completely vegetarian version, you can replace all the meat with three 15-ounce cans of your favorite beans (black beans, kidney beans, or pinto beans all work well), rinsed and drained. The flexibility of this recipe means you can tailor it exactly to your preference!

Crafting the Perfect Jalapeño Cheddar Cornbread Crust

The star of this dish, alongside the chili, is undoubtedly the incredible jalapeño cheddar cornbread crust. It’s simple to prepare and adds a fantastic texture and flavor contrast. Here’s what you’ll need:

• Boxed Cornbread Mix: We embrace convenience here! A standard 8.5-ounce box of cornbread mix (like Jiffy) is the perfect shortcut, ensuring consistent results every time.
• Egg: A single egg binds the ingredients together and contributes to the cornbread’s structure and richness. For best results, use it at room temperature if possible, as it combines more smoothly with other ingredients.
• Sour Cream: This is a key ingredient for a moist, tender cornbread. Sour cream adds tanginess and helps keep the crust incredibly soft. Again, room temperature sour cream will mix in much more easily, preventing lumps.
• Chopped Jalapeños: Fresh, finely diced jalapeños infuse the cornbread with a subtle kick and vibrant flavor. If you’re worried about the spice, you can easily substitute these with a few tablespoons of drained canned diced hatch chili peppers for a milder option.
• Garlic Powder: Garlic powder enhances the savory profile of the cornbread, complementing the cheddar cheese and jalapeños beautifully. It adds depth without the sharpness of fresh garlic.
• Cheddar Cheese: Shredded cheddar cheese melts into gooey pockets within the cornbread, adding rich flavor and irresistible texture. You can use any type of cheddar – sharp, mild, white, or even a Mexican blend – as long as it melts well.
• Melted Butter: Four tablespoons of melted butter provide essential moisture and a rich, buttery flavor to the cornbread, making it truly decadent.
• Milk or Water: A small amount of liquid is needed to achieve the right batter consistency. Milk adds extra richness and tenderness, but water works perfectly fine if you prefer.

Homemade Cornbread Mix vs. Store-Bought

You might be wondering if a homemade cornbread mix can be used instead of a boxed one. While it’s certainly possible, there are a few things to consider. My educated guess is that a homemade mix should work, but results may vary because every homemade recipe has different ratios of flour, cornmeal, and leavening agents.

You may need to adjust the amount of liquid slightly. The goal is a cornbread batter consistency similar to what you’d use for muffins – thick enough to hold its shape but still pourable. If your homemade batter appears too thick, gradually add a little more milk or water until it reaches the desired consistency. For optimal and most consistent results, especially when trying this recipe for the first time, I highly recommend sticking with a store-bought cornbread mix; it simplifies the process and guarantees success.

Make Ahead & Freezing Tips for Skillet Chili

Can You Prepare Skillet Chili in Advance?

Absolutely, yes! Chili is one of those magical dishes that often tastes even better the next day as the flavors meld and deepen. This makes it an ideal candidate for meal prepping. You can prepare the chili filling up to two days in advance. Imagine making a big batch on a Sunday afternoon and enjoying a stress-free, delicious dinner on Monday or Tuesday evening! When you’re ready to serve, simply allow the pre-made chili to come to room temperature, prepare the cornbread crust batter, spread it over the chili, and pop it into the oven to bake until golden and bubbly. It’s the ultimate weeknight hack!

Freezing Leftover Skillet Chili

While we rarely have leftovers of this incredibly popular dish, it should freeze beautifully! I anticipate it would hold up well in the freezer for up to two months. To freeze, ensure the chili (without the cornbread crust, if possible, or scrape off any crust that becomes soggy) is completely cooled. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. When you’re ready to enjoy it, thaw the chili overnight in the refrigerator.

Once thawed, transfer the chili to a casserole dish (if it was frozen without the crust). If you want to add a fresh cornbread crust, you can do so at this stage. Otherwise, simply reheat the chili in a 300ºF (150ºC) oven for approximately 20-40 minutes, depending on the quantity, until it’s heated through and bubbling. If you have frozen the chili with the cornbread crust already on, the crust might not retain its original crispness but will still be delicious. Reheat in the same way, perhaps covered for the first part of reheating to prevent the crust from drying out, then uncovered for the last 10 minutes to crisp it up slightly.

My partner, Anees, absolutely raved about this skillet chili. He especially loved how incredibly hearty and filling it was. And, unlike many of my experimental food whims, he wholeheartedly agreed that skillet chili should always be served with a generous dollop of guacamole. For the purists out there, a little sour cream still works wonders too!

This is serious comfort food – robust, flavorful, and incredibly satisfying. I’m quite confident you’ll get a similar enthusiastic reaction, especially if you have meat lovers at your table! It’s easy to prepare, pleases almost everyone, and delivers maximum flavor with minimal effort.

Enjoy every delicious bite!

Yield: 6 servings

Skillet Chili with Jalapeño Cheddar Cornbread Crust

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

An easy skillet chili recipe topped with a jalapeño cheddar cornbread crust baked right on top! It’s warm and hearty and perfect for fall or winter. No one’s going to be mad that there are fewer dishes to clean!

Ingredients

Skillet Chili

• 1 tablespoon oil
• 1 lb. lean ground beef (or chicken or turkey)*
• ½ large onion, chopped
• 1 red or yellow bell pepper, chopped
• 2 jalapeños, deseeded and diced (see notes)
• 3 cloves minced garlic
• 2 teaspoons EACH: ground cumin AND chili powder (or more to taste!)
• 1 teaspoon EACH: smoked paprika AND chipotle or ancho chili powder (or more to taste!)
• 1 tablespoon EACH: brown sugar AND Worcestershire sauce
• 1 (15-ounce) can EACH: fire roasted diced tomatoes AND tomato sauce

Cornbread crust:

• 1 (8.5-ounce) box cornbread mix
• 1 egg
• ½ cup sour cream
• 1 cup cheddar shredded cheese
• 1 jalapeno, deseeded and diced
• 1 teaspoon garlic powder
• 4 tablespoons melted butter
• 3 tablespoons water or milk

Instructions

1. BROWN: Heat the oil in a large oven-safe skillet, such as a cast iron skillet, over medium-high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Drain any excess grease, leaving just a tablespoon in the pan. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
2. SKILLET CHILI: Add the garlic, 1 teaspoon of salt, and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering. Position a rack in the center of the oven and preheat the oven to 375ºF (190°C). While the chili is simmering, prepare the cornbread mix.
3. CORNBREAD: Combine all the ingredients for the cornbread in a large bowl. When the chili is done simmering, remove from heat. Drop the mixture in dollops and then spread evenly over the chili. You want it to be distributed across the whole skillet.
4. BAKE: Place the skillet on a large baking sheet so if the juices overflow they don’t ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.

Notes

• If you would like to use beans in your chili recipe, reduce the ground beef to ¾ pound and use 1 (15-ounce) can of beans that are drained and rinsed. I highly suggest using black beans!
• Replace the jalepeños in the skillet chili with green bell peppers (about ½ a pepper in the chili) to make this milder!
• To make this even quicker on a weeknight. Prepare the chili mixture over the weekend and refrigerate until ready to use (chili mixture can be made up to two days in advance).

Recommended Products

• Beachwood Spoon
• Cast Iron Skillet
• Mixing Bowl Set
• Chef’s Knife
• Cutting Boards Set
• Corn Muffin Mix

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

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