Chili Under a Slab by Ang Pompano #giveaway #Thanksgiving

LUCY BURDETTE: Today I’m delighted to welcome my dear friend Ang Pompano who brings an easy recipe for the day before Thanksgiving, plus a giveaway of DEVIL’S SNARE, the brand-new short story anthology from Crime Spell Books. Leave a comment to be entered in the drawing...US and Canada readers only please...

ANG POMPANO: As Thanksgiving approaches, most people are gearing up for turkey, stuffing, and pies. Meanwhile, in our house, we jokingly call it the Famine Before the Feast—when my wife, Annette, won’t let me touch any of the food prepared for the guests. To keep myself fed and lend a hand, I make our meal the day before Thanksgiving. One of my go-to favorites is her recipe for a cast iron skillet chili with cornbread baked right on top.

Being a mystery writer, I had to give it a name with a bit of intrigue, so I call it Chili Under a Slab. It’s a one-pan wonder—made, baked, and served in the same skillet—which means no extra bowls to wash, and that’s right up my alley. Whether you need a quick meal before the holiday madness or a cozy dish to tide you over until the feast, this chili is the perfect solution to the mystery of what’s for dinner.

This recipe is designed for a 14-inch cast iron skillet. If using a smaller skillet, reduce the ingredients accordingly.

Ingredients:

• 1 ½ lbs ground beef

• 1 small red onion, chopped

• 1 red bell pepper, cut into ½-inch chunks

• 1 (15 oz) can black beans, undrained

• ½ cup salsa

• ½ cup canned corn, undrained

• 1 tablespoon taco seasoning

• 2 teaspoons dried parsley

• 1 (14.5 oz) can diced tomatoes

• 1 cup water

•

Cornbread Topping:

• For 14-inch skillet: 2 boxes corn muffin mix, 2 eggs, ⅔ cup milk

• For smaller skillet: 1 box corn muffin mix, 1 egg, ½ cup milk

Instructions:

1. Brown the ground beef (I used ½ ground beef and ½ ground turkey) in the skillet over medium heat. Drain the fat and set the beef aside.

2. In the same skillet, sauté the onion and bell pepper until softened. Return the cooked beef to the skillet.                                

3. Add the diced tomatoes, black beans, corn, salsa, taco seasoning, parsley, and water. Stir to combine, then let it simmer for 10 minutes.

                                                

4. Prepare the corn muffin mix according to package instructions:

o For the 14-inch skillet, mix 2 boxes with 2 eggs and ⅔ cup milk.

o For a smaller skillet, use 1 box, 1 egg, and ½ cup milk.

5. Spread the cornbread batter evenly over the chili mixture in the skillet.

                   

6. Preheat the oven to 400°F (200°C).

7. Bake the skillet in the oven for 18-20 minutes, or until the cornbread is golden brown.

8. Sprinkle ½ to 1 cup of shredded cheese (cheddar or Mexican blend) over the top. Return the skillet to the oven for 2-3 minutes, just until the cheese melts.

9. Serve hot and enjoy!

Fans of Mystery Lovers Kitchen, what’s your favorite “secret ingredient” for chili? Share it in the comments below for a chance to win a copy of Devil’s Snare in our drawing!   Happy Thanksgiving!

 

Ang Pompano is a mystery author, editor, and publisher. He created the Blue Palmetto Detective Agency and Reluctant Food Columnist series, both published by Level Best Books. His Agatha-finalist novel, When It’s Time for Leaving, will be re-released in January 2025, followed by a new book, Blood Ties and Deadly Lies, in February 2025.

In addition to his writing, he is a co-founder of Crime Spell Books, alongside Susan Oleksiw and Leslie Wheeler. Together they publish the Best New England Crime Stories anthology. The latest installment, Devil’s Snare, featuring stories from both established and emerging New England writers has just been released and is available at the purchase link here.