Simple Chili Pie
(This post was originally published on January 5, 2011. Â It has been updated.)
It is yummy, warm chili on the bottom. Â It is cheesy, golden corn bread on the top. Â It is easy and yet impressive enough to serve guests! Â It is chili pie!
Simple Chili Pie
Ingredients:
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- 1 1/2 Tbsp. chili powder
- 1 can diced tomatoes (14.5 oz.)
- salt
- 1 can kidney beans (15 oz.), drained & rinsed
- 1 box corn bread mix (8 oz.)
- 1 egg
- 1/3 cup milk
- 1 cup shredded sharp cheddar cheese
Directions:
Preheat oven to 400 degrees. Â Brown the ground beef in a skillet along with the onion and garlic. Drain grease if necessary.
Stir in chili powder, tomatoes and 1/2 tsp. salt. Â Cook for about 5 more minutes until the liquid is mostly evaporated. Â Stir occasionally. Â Add beans & extra salt to taste.
While the chili is cooking combine the corn bread mix, egg, milk & cheese. Â Scrape the chili into a 9-inch glass pie plate. Â Spread the corn bread mixture over the chili.
Bake until golden, approximately 15-20 minutes.
Tips: Bake the pie on a cookie sheet! Â Sometimes this bubbles over & sometimes it doesn’t. Â It is not worth the risk. Â Also, this is a pretty mild chili. Â If you like your chili with some heat, season it accordingly.
This recipe is also kid friendly. Â At least it was with my kid!
2014 Update: Can you even handle toddler Grace?! Â She was 14 months old. Â Now she is nearly 4.5 years old! Â Goodness.
Raise your hand if you love chili pie!!
Have you ever turned chili into a pie?
This recipe was adapted from All You Magazine.
Sounds like something we would love, will definitely try it. And anytime you want to knock my socks off, we’re available! 🙂 HAPPY B-Day Dear Rebekah!
Anita, thanks for the birthday wishes! We’ll certainly have to have you over sometime soon.
Sounds yummy – I will have to try this!
Kathleen, I hope you enjoy it!
How is that fake? Looks like the way to make a chili pie to me! I made one pretty much like that the other day (though I like my fresh chilis so it was probably a LOT hotter and less kid friendly) anyway I had leftovers so the next day I put them into a puff pastry pie crust (from the freezer – I like shortcuts too!) – shazam: ‘pie R squared’
…it was good BTW, I recommend trying it.
I made this last night and it was a big hit! Thanks for sharing!
Caroline, I’m glad you enjoyed it! I love to make this on cold winter nights.
How did I miss this last year?! It looks really good. Do you think this would work well as a freezer meal?
I love this dish and it would be AWESOME if it works in the freezer. I guess the question is: do you freeze it before or after baking it?
Maybe it would work to freeze it more like a kit. Make the chili part and freeze it in a baggie (or something) and include a box of cornbread mix and cheese that you mix together before baking it. That actually sounds pretty good and still super easy. What do you think?
I think I’m willing to give it a try.
Mmmm, this looks good. I have pinned it-thanks!
Thank you so much, Pam! I love getting traffic from Pinterest, so I appreciate every single pin!
Made this tonight with ground turkey…NO LEFTOVERS!!! Thanks for sharing.
Awesome!! I’m so glad you liked it.
I have everything to make this except the boxed corn bread mix. Do you think making cornbread from scratch would work? I have a container of corn meal… never made it before.
Sarah, you could certainly make cornbread from scratch. You’ll just want to make sure that it isn’t a crazy huge batch. Something that would fit in an 8×8 or 9×9 pan would be perfect.
Thanks! The amount of egg you add in is the same but the milk is way off… Not sure how it will turn out but I guess it’s worth a shot!
Nevermind- found a copycat recipe. Looks like I know what’s for supper tonight! Thanks!
Sarah, how did the chili pie turn out?
It was great! Instead of using a box of Jiffy mix, I used this recipe:
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
That’s wonderful, Sarah. Thanks for sharing the recipe!