Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 9-inch deep-dish pie plate
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef, onion, and red bell pepper over medium heat until the beef is no longer pink and the vegetables are tender. Drain any excess fat.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Meanwhile, prepare the cornbread mix according to package directions, using the milk and egg.
5. Pour the chili mixture into the pie plate.
6. Spoon the cornbread batter over the top of the chili, spreading it evenly.
7. Sprinkle the shredded cheddar cheese over the cornbread.
8. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 466
Fat: 21g
Saturated Fat: 8g
Cholesterol: 98mg
Sodium: 1138mg
Carbohydrates: 41g
Fiber: 7g
Sugar: 10g
Protein: 29g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or black beans can be used instead of kidney beans.
- Shredded pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add a can of corn to the chili mixture.
- Top the cornbread with sliced jalapeños for a spicy kick.
- Use a cornbread mix that has jalapeños or cheddar cheese already in it.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the vegetables and beans.
- Use a deep-dish pie plate to prevent the chili from overflowing.
- Let the cornbread cool for a few minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Cornbread Chili Pie on a large platter with a side salad and some cornbread muffins.
Garnishes:
Top with chopped fresh cilantro or green onions.
Pairings:
Serve with a side salad and some cornbread muffins.
Suggested side dishes:
- Garden salad
- Cornbread muffins
- Roasted vegetables
Troubleshooting advice:
- If the cornbread is not cooked through, cover the pie with foil and bake for an additional 5-10 minutes.
- If the chili is too thick, add a little water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cornbread Chili Pie is a classic American dish that combines the flavors of chili and cornbread.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with a side salad and some cornbread muffins.
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Taste: Savory, Spicy, Sweet, Hearty, Comforting