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!

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!

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.