Emeril'S Skillet Chicken Chili With Cornbread Toppi

Name: Emeril'S Skillet Chicken Chili With Cornbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 pounds chicken thighs (boneless and skinless, cubed); 2++ tablespoons Emeril's Southwest Essence; 4++ teaspoons chili powder; 2 teaspoons ground cumin; 2 1/2 cups yellow onions, chopped; 1 1/2 cups red bell peppers, chopped; 1/4 cup jalapeno peppers, minced; 2 tablespoons garlic (5-6 cloves), minced; 2 bay leaves; 1 1/4 teaspoons salt; 1/2 teaspoon cayenne; 2 cups corn kernels (2 cans); 3 cans tomatoes (28-ounce), chopped and their juices; 1-2 cans black beans; 2 cups chicken stock; 1/2 cup fresh cilantro, chopped; Cornbread Topping, recipe below - NOT NECESSARY; 1 cup cheddar cheese, grated; 1/2 cup green onions, chopped; 2 cups sour cream, for serving; Cornmeal Topping - NOT NECESSARY; 3/4 cup cornmeal; 1/4 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 large egg; 2 tablespoons bacon grease (or vegetable oil)

Servings: persons

3 tablespoons vegetable oil
4 pounds chicken thighs (boneless and skinless, cubed)
2++ tablespoons Emeril's Southwest Essence
4++ teaspoons chili powder
2 teaspoons ground cumin
2 1/2 cups yellow onions, chopped
1 1/2 cups red bell peppers, chopped
1/4 cup jalapeno peppers, minced
2 tablespoons garlic (5-6 cloves), minced
2 bay leaves
1 1/4 teaspoons salt
1/2 teaspoon cayenne
2 cups corn kernels (2 cans)
3 cans tomatoes (28-ounce), chopped and their juices
1-2 cans black beans
2 cups chicken stock
1/2 cup fresh cilantro, chopped
Cornbread Topping, recipe below - NOT NECESSARY
1 cup cheddar cheese, grated
1/2 cup green onions, chopped
2 cups sour cream, for serving
Cornmeal Topping - NOT NECESSARY
3/4 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
2 tablespoons bacon grease (or vegetable oil)

1
1. Preheat the oven to 400u00b0 F.
2
2. Heat 2 tablespoons of the oil in a medium Dutch oven (preferably cast-iron) over high heat. Add the chicken, Southwest Essence, chili powder and cumin and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.
3
3. Add the remaining tablespoon of oil to the Dutch oven along with the onions, bell peppers and jalapenos and cook, stirring, for 3 minutes. Add the garlic, bay leaves, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the reserved chicken, tomatoes and their juices, and the stock to the Dutch oven, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until the mixture has thickened and is chili consistency, about 30 to 40 minutes.
4
4. When the chili has thickened, remove from the heat and discard the bay leaves. Stir in the cilantro and adjust the seasoning to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides.
5
5. Bake until golden brown, 15 to 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven.
6
6. Garnish with the chopped green onions. Serve hot with sour cream on the side.
7
Cornmeal Topping
8
Combine the cornmeal, flour, baking powder, and salt in a mixing bowl.
9
Beat together the buttermilk, egg and bacon grease in a small mixing bowl. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Skillet Chicken Chili.

2115

kcal

Calories

120

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 pounds chicken thighs (boneless and skinless, cubed), 2++ tablespoons Emeril's Southwest Essence, 4++ teaspoons chili powder, and more.

Yes, Emeril'S Skillet Chicken Chili With Cornbread Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Emeril'S Skillet Chicken Chili With Cornbread Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions