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Chili Pie with Cornbread Topping Recipe

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3.9 from 49 reviews

This hearty Chili Pie with Cornbread Topping combines a savory, thickened chili filling loaded with ground beef, beans, fire-roasted tomatoes, and flavorful spices, topped with a moist, cheesy cornbread crust that bakes to a golden perfection. Perfect for a comforting meal that’s both filling and delicious, this recipe brings together robust Tex-Mex flavors with the satisfying texture of cornbread.

  • Total Time: 55 minutes
  • Yield: 6 to 8 servings

Ingredients

For the Chili Filling

  • 1 ½ pounds lean ground beef (90/10)
  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 1 medium red bell pepper, chopped into small pieces (about 1 cup)
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 ¼ teaspoons kosher salt, more to taste if needed
  • 1 cup beef broth
  • 2 (4 ounce) cans mild diced green chilies
  • 2 (14 ounce) cans diced fire roasted tomatoes
  • 2 (15.5 ounce) cans dark red kidney beans, rinsed and drained

For the Cheesy Cornbread Topping

  • 1 cup (176 grams) cornmeal
  • 1 cup (135 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 2 large eggs
  • ½ cup avocado oil
  • ¾ cup (3 ounces) shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chili pie with cornbread topping.
  2. Prep Dry Cornbread Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt. Stir to mix well, then set aside.
  3. Mix Wet Cornbread Ingredients: In a medium bowl, whisk together buttermilk, eggs, avocado oil, and shredded cheddar cheese. Set aside for later.
  4. Cook Ground Beef: Heat a deep 12-inch skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink and crumbled.
  5. Sauté Vegetables: Add 1 tablespoon avocado oil, diced onions, and chopped red bell pepper to the beef. Cook while stirring intermittently for about 4 minutes, until vegetables soften.
  6. Add Garlic and Spices: Stir in minced garlic and cook for an additional 1 minute. Then add tomato paste, chili powder, cumin, dried oregano, paprika, and kosher salt. Stir well to evenly coat the meat and vegetables with spices.
  7. Add Broth and Simmer: Pour in beef broth and bring the mixture to a boil. Allow it to cook down for 2 to 3 minutes to reduce excess liquid.
  8. Add Remaining Chili Ingredients: Reduce heat to medium-low. Stir in diced green chilies, fire-roasted tomatoes, and rinsed kidney beans. Cook, stirring intermittently, for about 5 minutes until the chili thickens slightly to prevent cornbread sogginess.
  9. Prepare Cornbread Batter: While chili thickens, pour the wet cornbread ingredients into the dry mixture bowl. Gently stir with a spatula until just combined, scraping the bowl’s bottom and sides to incorporate all flour. Avoid overmixing to keep the cornbread tender.
  10. Assemble the Pie: Remove chili from heat. Carefully and evenly spread the cornbread batter over the hot chili in the skillet, reaching all edges. Do not stir the batter into the chili; it will rise and bake into a crust.
  11. Bake: Place the skillet in the preheated oven and bake for 25 to 27 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it browns too quickly, loosely cover with foil during the last part of baking.

Notes

  • Use lean ground beef (90/10) to reduce excess fat but retain flavor.
  • Do not overmix cornbread batter to avoid a dense topping.
  • If baking in a different pan, adjust cook time accordingly and watch for browning.
  • Let the chili thicken sufficiently before topping to prevent soggy cornbread.
  • Feel free to substitute fire roasted tomatoes with regular diced tomatoes plus a little smoked paprika for similar flavor.
  • For spicier chili, consider adding jalapeños or a hotter chili variation.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://allyumcooks.com/chili-pie-with-cornbread-topping-recipe/