A hodge-podge chili creation of meats and veggies in a cast iron skillet and topped with a fake chees-y cornbread paleo crust ... crusty, flavorful, unexpectedly stupendous.
Preheat oven to 400 degrees F.
Heat 1 to 2 Tbsp. (depends upon how seasoned your skillet is) oil in a large cast iron skillet over medium heat. Brown meat until no longer pink (if the meat isn't lean, drain on paper towels). Remove from skillet with slotted spoon.
Remove all but a couple of tablespoons of fat from skillet. Add fennel (or onions), chili powder (or spice blend), celery, and peppers and saute until softened, about 5 to 8 minutes. Add back drained meat and tomatoes with their juice and cook until heated through, about 5 minutes more.
Remove from heat and pat down filling evenly in pan.
Combine the dry ingredients in a large bowl.
Add the wet ingredients to the bowl and whisk until combined. It's OK if the batter is lumpy.
Spread the batter evenly over the pork and vegetables.
Bake until the cornbread is golden brown and crusty, about 15 to 20 minutes. Be careful removing the skillet from the oven/use two well-insulated pads or gloves. It will be heavy!
0 servings