Chili and Cornbread Pie
Recipe Date:
November 1, 2024
Serving Size:
5
Prep Time:
10 Minutes
Cook Time:
60 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Tempranillo pairs well with anything involving tomato and corn…so here we are! The best thing about this recipe is it calls for boxed cornbread so it will save you some time. I prefer to use my grandmother’s recipe, you can use your favorite too. Have a favorite chili recipe? Use it instead! Want to make it pretty, put it in a springform pan and line the bottom with cornbread.
Pro Tip: if you choose to use a springform pan make your chili the day before so you can scoop in on cold. The possibilities are endless!
Ingredients
- Olive Oil
- 1 diced medium onion
- 1 bell pepper (color of your preference, I usually use Red)
- 1lb ground beef, I use 80/20
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/4 tsp smoked paprika
- 1 can 15oz dark kidney beans, drained and rinsed
- 1 can 15oz black beans, drained and rinsed
- 1 can 15oz fire roasted tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen corn
- 1 tbsp vinegar
- 1 package cornbread mix
- 1 egg
- 1/2 cup milk
- 1 cup shredded cheese
- sour cream and jalapenos for topping
Directions
- Heat oil in a large oven safe skillet over medium heat. Saute onions and peppers for about 5 minutes and add in ground beef and brown. Add all seasoning while browning, salt and pepper to taste.
- Pour the rest of the chili ingredients into the skillet and stir to combine. Bring to a simmer for 30 minutes or so, stirring occasionally.
- Preheat the oven to 4ooF and prepare cornbread topping. Mix cornbread according to package instructions, add corn and cheese.
- Turn the heat off the chili and spread the cornbread batter over the top, it may seem thin but will rise during baking.
- Bake for 20 minutes or until cornbread is slightly brown on top and cooked through.
- Let it cool for 20 minutes and serve!
Keep in mind you can always use a chili helper packet to speed up the prep time, adjust beans as you like.