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!
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
1/3 cup milk
5 tbsp chili powder
2 1/2 tbsp cumin
2 tbsp salt
1 tbsp paprika
1 tsp oregano
2 cups shredded cheddar
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.
Remove from heat and our chili into a cast iron skillet, or a deep pie dish, and set aside to cool – about 10 minutes.
Meanwhile, Preheat oven to 400 degrees.
Prepare Jiffy mix according to package directions. Stir in 1/2 cup shredded cheddar.
Pour corn bread mix over the top, and top with remaining cheese.
Don’t worry if it doesn’t fully cover the chili, it’ll spread out while cooking.
Bake for 15-20 minutes.