Chili and cornbread are a match made in heaven. If you haven’t had them together yet, your life is seriously incomplete and you need to get on that ASAP.
One way to do that is to combine the two in one of the best dishes you will ever taste: Cornbread & Chili Pie. It’s built like a chicken pot pie, but with all the deliciousness of cornbread and chili.
Sarah Carey with Martha Stewart‘s Everyday Food created this amazing recipe, and I thank her for it. Seriously, what’s better than a one pan meal in the fall?
The ingredients you’ll need are:
- 2 tbsp. neutral oil, like safflower
- 2 carrots, cut into 1/4″ dice
- 1 onion, minced
- 4 cloves garlic, minced
- 2 tbsp. chili powder
- 2 lbs. 85% lean ground beef
- 2 tbsp. tomato paste
- Coarse salt to taste
- 1 can whole peeled tomatoes, chopped, juices reserved
- 1 can pinto beans, rinsed & drained
- 3/4 cup fine yellow cornmeal
- 3/4 cup …
For the rest of the ingredients list, check out Martha Stewart’s website by clicking here.
Preheat your oven to 400 degrees F.
First, you’ll wanna start by making the chili portion of this pie. Heat up your 2 tbsp. of oil over medium-high heat in a cast iron pan, one that’s a few inches deep to hold all of the chili pie goodness.
Once the oil shimmers, add your onions, carrot, and garlic, and sauté these until the onions are translucent. Add chili powder and tomato paste, and cook while stirring for 30 seconds or so.
Stir in your beef and break it apart as you cook it. Wait until it’s no longer red, then add the tomatoes with their juices and beans, bring to a boil, and cook 2 minutes.
Remove this from the heat, and then you can get started on the cornbread topping.
To learn how to put that together, check out Martha Stewart’s full recipe by clicking here.
You can watch Everyday Food‘s video down below to follow along as you cook, and once you take one bite of this, regular chili just ain’t gonna cut it anymore.
Enjoy!
