• Katherine Arthurs

Skillet Chili Con Carne with Honey Cornbread Crumble

SOO we have all been in a cooking rut before - the other day, I shared how cooking 3 meals a day, has been a hard transition for me.

Strange, right?!?! I love to cook - but when I have creative energy. When I have the time to enjoy putting it together.

When it DOESN'T feel like a chore or cause my brain to FREEZE. Well, that's been happening a lot lately.

I've taken several notes from followers, to cook larger pieces of meat. Cut it in half, save 1 half for another meal. The meat is already cooked - just add in some fresh ingredients, spices + it's a fresh take on leftovers.

For this recipe, I used leftover beef roast that was shredded from being in the slow cooker. It was cooked in bone broth with salt + pepper.

I love adding fresh vegetables to already cooked meat. Add in some roasted tomatoes + its liquid...and some bone broth - it reconstitutes the meat. It's fresh + a completely NEW meal. It's really great.

Serve with leftover honey cornbread muffins, cut into small bite sized pieces + toasted with MORE butter. There you have instant honey cornbread crumble!

Skillet Chili Con Carne with Honey Cornbread Crumble

1 tablespoon olive oil (or other cooking oil)

1/2 yellow onion, sliced

1 1/2 bell peppers, sliced (I used a mix of yellow, red + orange)

1 heaping tablespoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon tapioca powder (or cornstarch or arrowroot)

2 tablespoons pumpkin seeds

1 8 oz. can fire roasted diced tomatoes

1/2 cup water or beef bone broth

2-3 cups shredded beef

1 small bunch of cilantro, roughly chopped

1 lime, diced

In a heavy duty pan (like cast iron skillet), heat the oil over medium heat. Add the onions + peppers to the pan. Saute for 6 or so minutes, until they are softened yet still crunchy inside.

Add the spices, roasted tomatoes, broth (or water) + the shredded beef. Toss with tongs to break apart the beef + to combine all the ingredients together.

Cook until the edges are bubbling + all the ingredients are heated up. Remove from the heat + garnish with cilantro + fresh lime juice. Spoon into serving bowls.

Serve with cornbread crumble, cheese, sour cream + more fresh cilantro!


Honey Cornbread Crumble

1 cup gluten free flour blend

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon sea salt

1 cup coconut milk (or other milk)

2 large eggs, beaten

1/2 stick butter, melted

1/4 teaspoon vanilla extract

1/2 cup high quality honey

coconut oil cooking spray

Preheat oven to 400F. Prepare your baking pan with cooking spray.

In a small mixing bowl, mix together the flour, cornmeal, baking powder + salt. Set aside.

In a medium mixing bowl, whisk together the coconut milk, eggs + butter together. Add the vanilla extract + honey. Using a wooden spoon or rubber spatula, fold in the flour mixture until just combine.

Pour into prepared baking pan. Bake for 20 minutes or until the tops are browned + cooked through. Remove from oven + let cool.

Preheat oven to broil.

Cut the muffins or bread into bite sized pieces. Arrange on a baking sheet. Melt 3-4 tablespoon butter. Pour the butter over the cornbread pieces. Broil for 1-2 minutes. WATCH it, so that is doesn't burn. Remove + let rest, until you need it.