Recipe Background
The classic pot pie is getting a very zesty update and we're here for it, as the kids say! Chili Pot Pie features four personal pot pies with a tender and sweet cornbread topping complete with a bubbling cauldron of chili underneath! Beef, spicy, hearty, and packed with flavor, that chili could work wonders all on its own but with that topping? It's something else! Chili Pot Pie is a delicious way to share good flavor with friends, or to make both dinner and lunch for tomorrow!
The classic pot pie is getting a very zesty update and we're here for it, as the kids say! Chili Pot Pie features four personal pot pies with a tender and sweet cornbread topping complete with a bubbling cauldron of chili underneath! Beef, spicy, hearty, and packed with flavor, that chili could work wonders all on its own but with that topping? It's something else! Chili Pot Pie is a delicious way to share good flavor with friends, or to make both dinner and lunch for tomorrow!
Ingredients
For the chili:
- 1 pound ground beef
- 2 (8-ounce) cans tomato sauce
- 1 (15-ounce) can kidney beans
- 1 (1.25-ounce) packet chili seasoning
For the cornbread:
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 cup cornmeal finely ground
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
- cheese optional, to taste, of your choice, shredded, for topping
- sour cream optional, to taste, for topping
Directions
- Preheat the oven to 375 degrees F.
- In a skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the tomato sauce, the kidney beans and their liquids, and the chili seasoning to the beef and stir to combine.
- Bring the beef mixture to a boil.
- Cover the skillet and reduce the heat to medium-low.
- Simmer the beef mixture, while stirring occasionally, until thickened, about 10 minutes.
- In a medium-sized bowl, add the flour, the sugar, the cornmeal, the salt, and the baking soda and whisk to combine.
- In a separate bowl, add the buttermilk, the canola oil, and the egg and whisk to combine.
- Add the wet ingredients mixture to the dry ingredients mixture and stir to combine into a batter. Do not overmix.
- Scoop 1 cup of the chili into four 9-inch ramekins.
- Spread 1/2 cup of the cornbread batter evenly over the chili in each ramekin.
- Transfer the ramekins to a baking sheet to catch any drippings.
- Bake until the cornbread is cooked through, about 20-25 minutes.
- Top with the cheese and the sour cream and serve immediately.
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