Chili-Stuffed Pie (Print Version)
# Ingredients:
→ Chili
01 -
1/4 cup coconut oil
02 -
1.5 pounds ground beef (80/20)
03 -
1 diced large onion
04 -
3 diced jalapenos
05 -
5 minced garlic cloves
06 -
28 oz crushed tomatoes
07 -
3 tbsp chili powder
08 -
1 tsp cumin
09 -
A small pinch of clove
10 -
1 tsp dried oregano
11 -
1 tbsp Worcestershire sauce
12 -
1 tbsp apple cider vinegar
→ Cornbread
13 -
1 cup all-purpose flour
14 -
1/2 cup finely ground cornmeal
15 -
1/2 cup corn flour
16 -
2 tbsp sugar
17 -
2 tsp baking powder
18 -
2 tsp salt
19 -
1/2 tsp baking soda
20 -
2 eggs
21 -
3 cups sour cream
# Instructions:
01 -
Start by melting coconut oil and browning the beef for about 5 minutes. Toss in the onion and jalapenos, letting them cook together for 10 minutes. Add the garlic and cook for 2 minutes. Mix in the rest of the ingredients and let it simmer with the lid on for 1 to 2 hours.
02 -
Transfer the prepared chili into a 9x9 pan lined with parchment paper, making sure it's about 2 inches deep. Cover it up and chill it in the fridge overnight.
03 -
Set your oven to 425°F to preheat. Combine all the dry ingredients first. Then mix in the eggs and sour cream until smooth.
04 -
Grease four small springform pans. Start with a base layer of batter, then cut the cold chili into circles and place them in the pans. Cover with more batter to finish.
05 -
Bake for 25 minutes until they're done. Let the pies cool for about 5 minutes before taking them out of the pans. Top them off with sour cream, cheese, and jalapenos.
# Notes:
01 -
Chili needs to be fully cooled overnight
02 -
You'll need small springform pans
03 -
Decorate with whatever toppings you like