This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.
Skillet Chili with Cornmeal Drop Biscuits
It's a classic meal for a reason!
Servings: 6 servings
Calories: 465kcal
Equipment
- Pressure cooker
- Dutch oven
Ingredients
Beans
- ¾ cup dry pinto beans (or 1 can pinto beans)
- Bean spices bay leaf, garlic, red pepper flakes, kombu
Chili
- 1 tbsp olive oil
- 2 medium green bell peppers trimmed and chopped
- 1 large yellow onion chopped
- 1 jalapeño stemmed and chopped
- 6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
- ½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
- 2 tbsp tomato paste
Spices
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano fresh or dried
- ½ tsp chipotle chili powder
Biscuits
- 1 cup cornmeal
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp white vinegar
- 2 eggs
- 1 tbsp olive oil
- 1½ tbsp honey
- 2 oz cheddar cheese
- ¼ cup water more or less
Serving
- 2 oz cheddar cheese
- ¼ cup sour cream
Instructions
- Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)3/4 cup dry pinto beans, Bean spices
- Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.1 tbsp olive oil
- Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
- Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
- Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
- In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
- Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
- Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.2 oz cheddar cheese
- Serve with the sour cream and cilantro.½ bunch cilantro, ¼ cup sour cream
Notes
Serves 6
Nutrition
Calories: 465kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 329mg | Potassium: 974mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1713IU | Vitamin C: 58mg | Calcium: 240mg | Iron: 4mg
Nutrition Facts
Skillet Chili with Cornmeal Drop Biscuits
Amount Per Serving
Calories 465
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 79mg26%
Sodium 329mg14%
Potassium 974mg28%
Carbohydrates 62g21%
Fiber 10g42%
Sugar 12g13%
Protein 18g36%
Vitamin A 1713IU34%
Vitamin C 58mg70%
Calcium 240mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
