Chili Pie With Cheddar Cornbread Crust Food

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat the oven to 400°F.
• In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.
• Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.
• Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 400°F.
• In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
• Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
• Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

CORNBREAD-AND-CHILI PIE

Steps:

• Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
• Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
• Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
• Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

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.

FIESTA CHILI CORNBREAD PIE

Steps:

• CORN BREAD CRUST:.
• Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• Spoon half of batter into each of the pans.
• Bake for 20 min; cool in pans on wire rack for 10 minutes.
• Invert each crust onto a serving platter.
• FILLING:.
• Heat the Chili in a saucepan over medium heat till hot.
• Spread the Chili evenly over the prepared crusts.
• Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
• Garnish with sour cream.
• Cut into 8 wedges.

BAKED CHILI WITH CORNMEAL CRUST

Steps:

• Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
• In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
• Stir remaining ingredients until blended; pour over beef mixture.
• Bake uncovered 35 to 40 minutes or until golden brown.

CHILI POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• In dutch oven heat 1 TBS oil over med high heat til hot.
• Add half the beef and cook til browned and juices evaporate.
• Transfer to small bowl.
• Repeat with remaining beef and 2 tsp oil.
• Add remaining tsp oil and reduce heat to medium.
• Add oniona dn cook 10 minutes til golden.
• Add garlic and cook and stir 2 minutes.
• Add chili powder, coriander, 1/2 tsp salt and cumin.
• Cook and stir 1 minute.
• Add tomatoes, breaking up with spoon.
• Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
• Heat to boiling over high heat.
• Reduce to low, cover and simmer 30 minutes, stirring occasionally.
• Rinse and drain beans.
• Add to pot and heat to boiling.
• Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
• Stir in cilantro.
• Preheat oven to 425.
• Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
• Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
• With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
• Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
• Turn dough unto floured surface.
• Gently knead about 5 strokes to mix.
• Roll out into round 1inch larger than top of casserole.
• Top chili mixture in casserole with crust, tucking in edges to fit.
• With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
• Brush with 2 tsp milk.
• Place sheet of foil underneath and crimp to catch drips.
• Bake 20 minutes or until crust is browned.
• Cook slightly.
• Garnish with sliced green onions.