Skillet Chili and Cornbread
4 slices Bar-S thick-cut bacon 1 green bell pepper, diced 1/2 yellow onion, diced 3 cloves garlic, minced 6 ounces tomato paste 1 (14.5-ounce) petite diced tomatoes
1 (16-ounce) package Schwab’s Brick Chili
3/4 cup Shawnee Mills all-purpose flour / cup Shawnee Mills yellow 3
4 cornmeal 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons baking powder 1 cup Hiland buttermilk 2 eggs, beaten 2 tablespoons Hiland unsalted butter, melted
•In a large cast-iron skillet or heavy nonstick enamel skillet, cook bacon until crisp. Remove bacon from skillet and set aside.
•Saute bell pepper and onion in bacon grease until tender. Add garlic, and cook until just fragrant and lightly toasted. Add tomato paste and diced tomatoes, stirring to combine. Add Schwab’s chili, and cook until bubbly and heated through. Turn heat to medium-low and let simmer while mixing the cornbread.
•In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Whisk in buttermilk, eggs and melted butter, stirring until just combined. Remove skillet from heat. Spoon mixture over top of filling and spread it almost to the edges of pan.
•Transfer to a preheated 400-degree oven, and bake about 20 minutes. Cornbread should be done, with a light brown crust.