Cheesy Corn Bread Chili Pie

Cheesy Corn Bread Chili Pie is another recipe I was inspired by that I saw in a magazine.  The recipe is so simple to make and was a huge hit with the family!

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We usually always have corn bread when we have chili, and I had never thought to make them all one dish until I was flipping through some magazines last month.  This Cheesy Corn Bread Chili Pie is the perfect meal to warm you up from the inside out, and makes a great Sunday Supper.  I cheated a little bit, and used Jiffy instead of making my own corn bread, but Jiffy is delicious and so easy to make, and usually only costs 50 cents a box!

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I made a quick chili with this recipe, and it came out beautifully.  Since it was for a single meal, and not multiple dinners, I only used 1/2 lb of ground beef and one can of beans.  This dinner is very economical and extremely filling.  Using my food processor I pureed some fire roasted tomatoes to add even more flavor without having to simmer the chili away all day.  If you want leftover chili, just double the recipe!

Ingredients:

1 tbsp olive oil
1/2 lb ground beef
1, 15 oz pinto beans, drained
1, 15 oz tomato sauce
2, 15 oz fire roasted tomatoes, pureed 1, 15 oz petite diced tomatoes
1 large onion, diced
1 tbsp garlic, minced
3 ribs celery, diced
1/4 bell pepper, diced
1/2 jalapeno, minced
1 box jiffy
1 egg
1/3 cup milk
5 tbsp chili powder
2 1/2 tbsp cumin
2 tbsp salt
1 tbsp paprika
1 tsp oregano
2 cups shredded cheddar

Directions:

In a large pot over medium heat, add oil and heat until shimmering. Add onion, celery, peppers and garlic and cook until onions start to soften and turn translucent – about 5 minutes. Add ground beef and cook until no longer pink. Add tomatoes and beans and spices and stir to combine. Let simmer, covered on low for 3-4 hours.

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Remove from heat and our chili into a cast iron skillet, or a deep pie dish, and set aside to cool – about 10 minutes.

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Meanwhile, Preheat oven to 400 degrees.

Prepare Jiffy mix according to package directions. Stir in 1/2 cup shredded cheddar.

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Pour corn bread mix over the top, and top with remaining cheese.

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Don’t worry if it doesn’t fully cover the chili, it’ll spread out while cooking.

Bake for 15-20 minutes.

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Serve immediately.

Cheesy Chili and Corn Bread Pie



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