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Chili and Cornbread Pie

Here's how you make Chili and Cornbread Pie
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  • Servings: 6
  • Prep: 15m
  • Cook: 80m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds ground beef
  • 1 onion, finely chopped
  • 1 1/2 tablespoons finely chopped garlic (2-3 cloves)
  • 1/2 red pepper, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 (19 ounce) can black beans, rinsed and drained
  • 1 (19 ounce) can plum tomatoes, chopped and juice reserved
  • 2 tablespoons chopped fresh coriander (optional)
  • Salt and freshly ground pepper
  • Cornbread Topping (amounts listed below)
  • 1/2 to 3/4 cup reduced-fat grated cheddar cheese
  • Cornbread Topping:
  • 1 cup cornmeal
  • 2/3 cup flour, all-purpose
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted and cooled
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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