Chili Stuffed Pot Pie (Print)
Fluffy cornbread stuffed with hearty, spiced chili that spills out when sliced. Perfect for those who love bold comfort foods.
# Ingredients:
→ Chili
01 -
1 and 1/2 pounds of 80/20 ground beef
02 -
1 teaspoon of dried oregano
03 -
1 tablespoon of apple cider vinegar
04 -
1 large diced onion
05 -
1 pinch of ground clove
06 -
3 finely diced jalapenos
07 -
28 ounces of crushed tomatoes
08 -
1 teaspoon of ground cumin
09 -
5 minced garlic cloves
10 -
3 tablespoons of chili powder
11 -
1/4 cup of coconut oil
12 -
1 tablespoon of Worcestershire sauce
→ Cornbread
13 -
2 eggs
14 -
2 teaspoons of baking powder
15 -
1/2 teaspoon of baking soda
16 -
1/2 cup of fine corn flour
17 -
1/2 cup of yellow cornmeal
18 -
1 cup of all-purpose flour
19 -
3 cups of sour cream
20 -
2 tablespoons of granulated sugar
21 -
2 teaspoons of salt
# Steps:
01 -
Melt coconut oil. Cook beef for 5 minutes to brown. Stir in onion and jalapenos, cooking for another 10 minutes. Toss in the garlic and cook for 2 more minutes. Mix in everything left and let it simmer covered for 1-2 hours.
02 -
Spread chili into a parchment-lined 9x9 pan, keeping it around 2 inches deep. Cover and refrigerate it overnight.
03 -
Set oven to 425°F to preheat. Blend the dry stuff together, then stir in the sour cream and eggs until it's all mixed.
04 -
Grease the mini springform pans. Add batter to make a base layer. Slice cold chili into rounds and layer on top before covering with more batter.
05 -
Put in the oven for 25 minutes until done. Let cool for 5 minutes before popping them out of the pans. Add sour cream, cheese, and jalapenos on top if you like.
# Notes:
01 -
Chili needs to chill in the fridge overnight.
02 -
Mini springform pans are necessary.
03 -
You can use different toppings for garnishing.