Chili Cornbread Pot Pie Food

CHILI POT PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium-high heat, brown ground beef and drain excess fat.
• Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
• Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
• Mix all dry cornbread ingredients in a medium sized bowl.
• Stir together wet ingredients and mix into the dry ingredients.
• Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
• Bake until cornbread in cooked all the way through, about 20-25 minutes.
• Serve immediately with cheese and sour cream.

BAKED CHILI CORNBREAD POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

CORNBREAD-TOPPED CHILI POT PIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
• Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
• Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
• Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.

CHILI CORNBREAD POT PIE

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
• Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
• Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
• Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
• Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
• Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.

SPEEDY CHILI POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

CROCK POT BEEF CHILI WITH CORNBREAD TOPPING

Steps:

• In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
• Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
• Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
• TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
• Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
• TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
• The 150 Best Slow Cooker recipes. J Finlayson.

CHILI CORNBREAD PIE

Steps:

• Preheat oven to 375°.
• Combine the first five ingredients in a 9x13 baking dish.
• Combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed.
• Add the skin milk and oil to the dry mixture.
• Pour the batter over the bean mixture.
• Bake for 30 minutes.

SKILLET CHILI PIE WITH CORNBREAD TOPPING

Steps:

• To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
• Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
• Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• Remove the skillet with the ground beef mixture from heat; set aside.
• To make the corn bread topping: combine dry ingredients in a bowl.
• In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
• Spoon evenly over the gound beef mixture in the skillet.
• Set oven to 400 degrees.
• Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
• Delicious!

REESE WITHERSPOON'S CORN BREAD CHILI PIE

Steps:

• Preheat oven to 375.
• In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
• Add the onion and saute for 1 minute before adding the garlic. Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
• Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring constantly.
• While the meat simmers, make the corn bread mixture. Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix). I added a little more milk because I heard it made the texture better, but whatever you prefer.
• Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside. Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
• If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
• Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.