Chili and Cornbread Pie
Recipe: #6665
October 02, 2012
Categories: Ground Beef Game/Sports Day, Sunday Dinner, Beef Dinner, Ground Beef Dinner, more
"A really good tasting main dish meal"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (449.1 g)
- Calories 1108.3
- Total Fat - 69.8 g
- Saturated Fat - 19.9 g
- Cholesterol - 735.8 mg
- Sodium - 3286.1 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 3.9 g
- Sugars - 12 g
- Protein - 74.3 g
- Calcium - 471.7 mg
- Iron - 17.4 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
For the chili pie: Heat oil (about 2 tablespoons) in a large cast-iron or ovenproof skillet. Add ground beef, cook until browned (should take 10 minutes). Remove with a slotted spoon and set aside, leaving some fat in the skillet. Add onion, garlic, and peppers to the skillet. Cook vegetables over medium heat until softened, tirring occasionally, until tender, about 5 minutes. Add chili and cumin and cook for 2–3 minutes more, stirring frequently.
Step 2
Return cooked ground beef to pan. Stir in beans, tomatoes and juice, and coriander. Season and simmer, partially covered, about 45-50 minutes.
Step 3
Towards the end of the chili cooking time prepare the cornbread topping: Mix dry ingredients in a large bowl. Beat milk and eggs together. Stir into cornmeal mix until just combined. Gently stir in melted butter. Do not overmix.
Step 4
Spread cornbread topping mixture on top of the chili in the skillet.
Step 5
Bake 20–25 minutes in a preheated 400°F oven, until cornbread is golden and chili is bubbling.
Step 6
Sprinkle with grated cheese during the last 10 minutes of baking. Let stand for 10 minutes before spooning from the skillet.
Tips
No special items needed.
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