Simple Chili Pie
(This post was originally published on January 5, 2011. It has been updated.)
It is yummy, warm chili on the bottom. It is cheesy, golden corn bread on the top. It is easy and yet impressive enough to serve guests! 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. 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. Cook for about 5 more minutes until the liquid is mostly evaporated. Stir occasionally. Add beans & extra salt to taste.
While the chili is cooking combine the corn bread mix, egg, milk & cheese. Scrape the chili into a 9-inch glass pie plate. Spread the corn bread mixture over the chili.
Bake until golden, approximately 15-20 minutes.
Tips: Bake the pie on a cookie sheet! Sometimes this bubbles over & sometimes it doesn’t. It is not worth the risk. Also, this is a pretty mild chili. If you like your chili with some heat, season it accordingly.
This recipe is also kid friendly. At least it was with my kid!
2014 Update: Can you even handle toddler Grace?! She was 14 months old. Now she is nearly 4.5 years old! 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!