This cast-iron classic features pork chili and hearty cornbread dumplings




  • 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.

  • 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.

  • 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.

Nutrition Facts

508 calories, (3 g saturated fat, 9 g polyunsaturated fat, 4 g monounsaturated fat), 96 mg cholesterol, 1173 mg sodium, 53 g carbohydrates, 7 g fiber, 12 g sugar, 34 g protein.