cornbread topped chilli pie chile madness
This Cornbread Topped Chilli Pie Chile Madness Recipe is a hearty dish that combines spicy chili with a fluffy cornbread topping. It's easy to make and perfect for family dinners.
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 14 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup frozen corn optional
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup shredded cheddar cheese optional
- Pros:
- Hearty and flavorful
- Easy to prepare
- Versatile with ingredient substitutions
- Perfect for family gatherings
- Combines two classic dishes into one
- Cons:
- Contains dairy and gluten
- May be too spicy for some
- Requires oven space
Instructions
- Prepare the Chili:
- In a large skillet, cook the ground beef or turkey over medium heat until browned.
- Add the diced onion and minced garlic; sauté until softened.
- Stir in the diced tomatoes, tomato sauce, kidney beans, and corn (if using).
- Season with chili powder, cumin, smoked paprika, and cayenne pepper.
- Simmer for 20 minutes, stirring occasionally.
- Prepare the Cornbread Topping:
- In a bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Combine the wet and dry ingredients until just mixed.
- Fold in shredded cheddar cheese if desired.
- Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Transfer the chili mixture to a greased 9x13-inch baking dish.
- Pour the cornbread batter evenly over the chili.
- Bake for 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for 5 minutes before serving.
Notes
- Adjusting Spice Levels: To control the heat, modify the amount of cayenne pepper or chili powder. For a milder version, reduce or omit the cayenne pepper. Conversely, increase the chili powder for a spicier kick.
- Vegetarian Option: Replace the ground meat with plant-based alternatives like lentils or a meat substitute to create a vegetarian-friendly version.
- Gluten-Free Adaptation: Use gluten-free flour and cornmeal to make the dish suitable for those with gluten sensitivities.
- Cheese Variations: Experiment with different cheeses such as Monterey Jack or pepper jack for varied flavors.
- Make-Ahead Tip: Assemble the chili and cornbread topping in advance, refrigerate, and bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing: This dish freezes well. After baking, allow it to cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.
- Serving Suggestions: Top with sour cream, shredded cheese, or fresh cilantro for added flavor.