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BBQ Chili and Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This BBQ Chili and Cornbread recipe combines tender shredded beef in a smoky BBQ sauce with hearty chili beans and mild diced green chilies. Topped with fluffy cornbread dumplings cooked right over the chili, it’s a comforting one-pan meal perfect for a cozy dinner. Serve with sour cream, diced tomatoes, and shredded cheddar cheese for added flavor and texture.

Ingredients

Scale

Chili

  • 1 (16-ounce) container LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce
  • 1 (15-ounce) can chili beans, undrained
  • 1 (4-ounce) can diced green chilies

Cornbread Dumplings

  • 1 (8.5-ounce) package corn muffin mix
  • ¼ cup milk (reduced from package directions)

Suggested Toppings

  • Sour cream
  • Diced tomatoes
  • Shredded cheddar cheese

Instructions

  1. Combine chili ingredients: In a large skillet, add the LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce, undrained chili beans, and diced green chilies. Cover the skillet and cook over medium-low heat for 10 to 15 minutes, stirring occasionally until the mixture is hot and bubbly.
  2. Prepare cornbread batter: While the chili is heating, prepare the corn muffin mix according to the package instructions but reduce the milk amount to ¼ cup to create a thicker batter suitable for dropping over the chili.
  3. Add cornbread dumplings and cook: Drop the cornbread batter by large spoonfuls into six mounds over the bubbling chili in the skillet. Cover and cook for 10 to 12 minutes, or until a toothpick inserted into the center of the dumplings comes out clean, indicating they are fully cooked.
  4. Serve and garnish: Serve the chili and cornbread dumplings hot, topped with sour cream, diced tomatoes, and shredded cheddar cheese as desired for enhanced flavor and creaminess.

Notes

  • Be sure to cook the chili mixture on medium-low heat to prevent burning and allow flavors to meld.
  • Reducing the milk in the cornbread batter ensures the dumplings hold their shape over the chili and cook evenly.
  • Check doneness of the dumplings by inserting a toothpick; clean removal means they are cooked through.
  • This is a great one-pan meal for easy cleanup and quick preparation.

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Find it online: https://yummykitchenmagic.com/bbq-chili-and-cornbread-recipe/