Skillet Chili Pie With Cornbread Topping
- Ready In:
- 38mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 1⁄4 cups chopped onions
- 2 -3 fresh minced garlic cloves
- 1 small green bell pepper, chopped
- 1⁄2 - 3⁄4 lb lean ground beef
- salt and pepper
- 1 1⁄2 cups canned corn niblets, drained
- 3 teaspoons chili powder (or to taste)
- 1 teaspoon cumin
- 1⁄2 teaspoon sugar
- 3⁄4 cup water
- 1 (14 ounce) can pinto beans, drained
- 1 (14 ounce) can stewed tomatoes
- 1 (5 1/2 ounce) can tomato paste
- 1 (4 ounce) can chopped green chilies, drained
-
CORNBREAD TOPPING
- 1⁄2 cup flour
- 1⁄2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup buttermilk
- 1 egg white, s, ightly beaten
directions
- 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.
- Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
- Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Remove the skillet with the ground beef mixture from heat; set aside.
- To make the corn bread topping: combine dry ingredients in a bowl.
- In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
- Spoon evenly over the gound beef mixture in the skillet.
- Set oven to 400 degrees.
- Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
- Delicious!
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Reviews
-
The chili in this was very good, but I was a little disappointed with the cornbread topping. There wasn't enough to cover the top of the chili (I used a 12-inch skillet) and it was a little bland for our tastes. This recipe makes a lot - we actually got 6 servings out of it. I would make this again but would experiment with the cornbread topping. Thanks for posting this Kit! Made for Bargain Basement Tag.