Chili pie with cornbread crust

Name: Chili pie with cornbread crust
Total time: 60 min
Yield: 8 servings
Ingredients: 1 Tbsp baking powder; 3 Tbsps butter; 14 ounces canned white cannellini beans; 14 ounces canned diced tomatoes; 1 Tbsp chili powder; 1 pinch ground cinnamon; 1 cup cornmeal; 0.5 tsps ground cumin; 2 free range eggs; 12 ounces shredded adams reserve new york extra sharp cheddar cheese; 1 cup flour; 1 cup frozen corn; 5 cloves garlic; 4 ounces canned green chiles; 8 servings kosher salt; 1 cup milk; 1 pinch ground nutmeg; 8 servings olive oil; 1 tsp oregano; 0.5 tsps smoked paprika; 0.5 cup sour cream; 0.5 cup water; 2 tsps worcestershire sauce; 2 large yellow onion

Chili Pie with Green Chile and Cheddar Cornbread Crust is a Southern-inspired dish perfect for serving at The Super Bowl. The recipe offers a hearty combination of flavors and textures. It provides a good source of protein, vitamins, and minerals.

Ingredients

baking powder

1 Tbsp

butter

3 Tbsps

canned white cannellini beans

14 ounces

canned diced tomatoes

14 ounces

chili powder

1 Tbsp

ground cinnamon

1 pinch

cornmeal

1 cup

ground cumin

0.5 tsps

free range eggs

shredded adams reserve new york extra sharp cheddar cheese

12 ounces

flour

1 cup

frozen corn

1 cup

garlic

5 cloves

canned green chiles

4 ounces

kosher salt

8 servings

milk

1 cup

ground nutmeg

1 pinch

olive oil

8 servings

oregano

1 tsp

smoked paprika

0.5 tsps

sour cream

0.5 cup

water

0.5 cup

worcestershire sauce

2 tsps

yellow onion

2 large

Method

In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper.
Add garlic and saute until fragrant.
Remove 2/3 of the mixture from pan and set aside.
Add green chilies with their juices and saute for 2-3 minutes.
Remove and set aside in a separate bowl.In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease.
Add the onion mixture, chili powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, and water.
Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn.
Mix well and cook for 3-4 minutes.Preheat oven to 400 degrees and grease a 9x13 inch casserole dish.
Pour the meat mixture in and spread evenly over bottom.
Sprinkle two cups of the cheese over top.In a large bowl combine the flour, cornmeal, baking powder and salt.In a separate medium bowl whisk the eggs, milk, butter and sour cream.
Add this mixture to the dry mix and stir together.
Add the onion/green chile mixture and the remaining cup of cheese. Stir in.
Pour over top of the meat mixture.
Spread evenly.
Sprinkle Chile powder over top.
Bake 25-30 minutes or until a toothpick comes clean from center of cornbread.
Let set for 10 minutes before serving.

Nutrition:

643 kcal

Carbs

53 g

Fat

39 g

Protein

21 g

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