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Cornbread-Topped Chili Pot Pie

Cornbread-Topped Chili Pot Pie
Prep Time
15 min
Cook Time
1h 40 min
Yields
6-8 servings

Chilly weather calls for chili, and chili calls for cornbread. But doesn’t chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie?

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ingredients

Chili

¼
cup vegetable oil, divided
1
lb(s) lean ground beef
1
lb(s) stewing beef cubes
2
small onions, finely diced
4
cloves garlic, minced
300
g chopped fresh tomatoes (approx. 2 medium)
2
cups beef stock
4
Tbsp tomato paste
1
- 2 Tbsp chili powder
1
(540 mL) can red kidney beans, drained and rinsed
¼
tsp salt
¼
tsp ground black pepper

Cornbread Topping

1
cup all-purpose flour
1
cup yellow cornmeal
2
Tbsp granulated sugar
2
tsp baking powder
1
tsp baking soda
¼
tsp salt
¾
cup milk, any percentage
2
large eggs
2
Tbsp unsalted butter, melted
½
cup corn kernels, drained if canned
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directions

Step 1

In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.

Step 2

Heat remaining 2 Tbsp of oil in recently used pot (no need to clean) over medium, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.

Step 3

Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.

Step 4

Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.

Step 5

Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.

Step 6

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.

Step 7

In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.

Step 8

Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.

Step 9

Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.

Step 10

Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.

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