Recipes and Cooking Pulled Pork Skillet Chili 5.0 (1) 1 Reviews This cast-iron classic features pork chili and hearty cornbread dumplings By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 68 mins Total Time: 93 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon black pepper 2 pound boneless pork shoulder, trimmed and cut into 2-inch pieces 5 tablespoon vegetable oil 1 cup chopped onion 4 cloves garlic, minced 1 32 ounce carton reduced-sodium chicken broth 2 15 ounce cans red kidney beans, rinsed and drained ⅔ cup barbecue sauce ¾ cup all-purpose flour ½ cup cornmeal 1 ½ teaspoon baking powder ¼ teaspoon salt 1 egg, lightly beaten ⅓ cup milk Chopped Italian parsley Directions 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. Print Nutrition Facts (per serving) 508 Calories 18g Fat 53g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 508 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 96mg 32% Sodium 1173mg 51% Total Carbohydrate 53g 19% Total Sugars 12g Protein 34g Vitamin C 4.4mg 22% Calcium 189mg 15% Iron 4.3mg 24% Potassium 991mg 21% Folate, total 65.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.