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Skillet Chili Pie With Cornbread Topping

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“You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
  3. Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  4. Remove the skillet with the ground beef mixture from heat; set aside.
  5. To make the corn bread topping: combine dry ingredients in a bowl.
  6. In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
  7. Spoon evenly over the gound beef mixture in the skillet.
  8. Set oven to 400 degrees.
  9. Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Delicious!

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