Pulled Pork Skillet Chili
This cast-iron classic features pork chili and hearty cornbread dumplings
Ingredients
Directions
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In a large bowl stir together chili powder, cumin, and pepper. Add meat; toss to coat. In a 12- or 14- inch cast-iron skillet heat 2 Tbsp. of the oil over medium-high. Add meat; cook until browned on all sides. Remove from skillet. Add onion and garlic; cook and stir until onion is tender. Stir in broth, beans, and barbecue sauce. Return meat to skillet. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until meat is tender.
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Meanwhile, for dumplings, in a medium bowl stir together flour, cornmeal, baking powder, and salt. Add egg, milk, and remaining 3 Tbsp. oil; stir just until combined.
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Coarsely shred meat in skillet using two forks. Drop dumpling batter in 12 small mounds onto hot meat mixture. Simmer, covered, 8 to 10 minutes more or until a toothpick in dumplings comes out clean. Season to taste with additional salt and pepper. Sprinkle with parsley before serving.
