Unleash Culinary Magic with Our Chili Pot Pie Extravaganza
Ever experienced that moment when the desire to cook clashes with the reluctance to prepare multiple dishes for a complete meal? We’ve been there too! That’s why we’ve concocted a recipe that’s a culinary symphony in one pot, allowing you to kick back and relax while dinner effortlessly takes shape.
Inspired by the timeless charm of chicken pot pie, we’ve taken a bold southwestern twist and transformed our meal into a Tex-Mex delight—a Chili Pot Pie. Out goes the traditional chicken; in comes the hearty embrace of beef chili, adorned with a robust cornbread topping instead of the conventional flaky crust. Brace yourself, because this dish is not just good; it’s ridiculously good. While the convenience of store-bought chili is undeniable, we decided to elevate our creation by whipping up a batch from scratch and crowning it with a doctored-up box mix cornbread. A little effort upfront results in an easy-to-love cornbread that perfectly complements the spicy, zesty notes from the chili.
Now, let’s talk about spice. We’ve gone a little wild with 2 tablespoons of chili powder—it’s not overly spicy, but it delivers a punch of flavor. If that sounds too daring, feel free to dial it back a bit. This all-in-one dinner is an epicurean masterpiece, and we’re confident you’ll be hooked from the very first bite.
Ingredients:
Chili:
- 1 1/2 pounds ground beef
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz.) can kidney or pinto beans, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Cornbread Topping:
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- 2/3 cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated (optional)
Preparation:
- Preheat your oven to a tantalizing 400º F.
- In a large, ovenproof skillet over medium-high heat, dance some olive oil and sauté the onion until it becomes a translucent symphony, about 5 minutes.
- Introduce the garlic to the aromatic ensemble, cooking for another 1-2 minutes until it perfumes the air.
- The star of our show, the beef, takes center stage. Brown it for 8-10 minutes, seasoning with chili powder, cumin, oregano, salt, and pepper. Stir this flavorful fusion.
- Now, let’s build layers of taste. Add tomato sauce, diced tomatoes, and both varieties of beans. Stir this melodic medley until thoroughly mixed.
- Dial down the heat to medium-low, letting the chili simmer for 15-20 minutes. Taste and adjust seasoning if needed—a dash of perfection!
- While the chili serenades on the stove, let’s choreograph the cornbread. Whisk cornbread mix, eggs, and milk in a bowl, and then fold in creamed corn and cheddar cheese if you’re feeling particularly indulgent.
- Pour this cornbread creation onto the skillet, crowning the chili, and spread it into an even layer—a culinary crescendo in the making.
- The grand finale! Place the skillet in the oven and bake until the cornbread is golden perfection, and the chili is bubbling with anticipation—around 20-25 minutes.
- Serve hot, basking in the glory of your Chili Pot Pie masterpiece. Enjoy a culinary journey that seamlessly blends comfort and innovation!
