You know those times when you have the energy to cook something, but the idea of making several dishes to make up a complete meal is completely beyond you? Of course we know that feeling, so we’ve put together everything we could think of in this one recipe, so that when we’re done cooking, we can wipe our hands of it and get comfortable before we put dinner on the table.
Inspired by the proven chicken pie classic, we decided to head southwest, Texas, and turn our meal into a chili pie. We replaced the chili beef pie with chicken and used a cornbread filling instead of the traditional flaky crust. This stuff is ridiculously good. Although you can use store-bought chili – certainly a huge time saver – we figured we could make a batch from scratch and then fill it with a canned mixed cornbread filling. A bit of work at first, followed by an easy solution for a really good cornbread to complement the spicy and tangy flavours of the chili.
Speaking of spices, we went a little crazy with 2 tablespoons of chili powder; it’s really not too spicy, but it adds great flavor… if it seems too much, feel free to lighten it up a bit. This all-in-one dinner is delicious and we know you’ll be hooked after the first time you make it. Discover it and see for yourself!
Chili Cornbread Pie
45 minutes to prepare services 6-8
The chili :
1 1/2 pound of ground beef
2 cans of tomato sauce
1 can of diced tomatoes with green peppers
1 can of red or pinto beans, rinsed and drained
1 can of black beans, rinsed and drained
1 yellow onion, finely chopped
4 cloves of garlic, chopped
2 tablespoons chili powder
2 teaspoons of cumin
1 teaspoon of oregano
2 tablespoons of extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Corn bread topping :
2 packages of corn bread mix (8 oz)
2/3 cup of milk
1 can of creamed corn
1 cup grated cheddar cheese, optional
Preheat the oven to 400º F.
In a large ovenproof skillet, heat olive oil over medium-high heat and sauté the onion until softened and translucent, for about 5 minutes.
Stir in garlic and cook for an additional 1-2 minutes or until fragrant.
Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper and stir to combine.
Add tomato sauce, diced tomatoes and all the beans and stir until blended.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if necessary.
While the chili is simmering, prepare the cornbread by whisking the cornbread mixture, eggs and milk in a large bowl. Once mixed, stir in the creamed corn and cheddar cheese, if necessary.
Pour the cornbread into the skillet over the chili and spread it in an even layer.
Place the skillet in the oven and cook the cornbread until the chili mixture boils for 20 to 25 minutes. Serve hot. Enjoy!