Chili pie with cornbread crust

Chili pie with cornbread crust

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

baking powder

1 Tbsp

butter

butter

3 Tbsps

canned white cannellini beans

canned white cannellini beans

396.89 g

canned diced tomatoes

canned diced tomatoes

396.89 g

chili powder

chili powder

1 Tbsp

ground cinnamon

ground cinnamon

1 pinch

cornmeal

cornmeal

159 g

ground cumin

ground cumin

0.5 tsps

free range eggs

free range eggs

2

shredded adams reserve new york extra sharp cheddar cheese

shredded adams reserve new york extra sharp cheddar cheese

340.19 g

flour

flour

125 g

frozen corn

frozen corn

165 g

garlic

garlic

5 cloves

canned green chiles

canned green chiles

113.4 g

kosher salt

kosher salt

8 servings

milk

milk

244 ml

ground nutmeg

ground nutmeg

1 pinch

olive oil

olive oil

8 servings

oregano

oregano

1 tsp

smoked paprika

smoked paprika

0.5 tsps

sour cream

sour cream

115 ml

water

water

118.29 ml

worcestershire sauce

worcestershire sauce

2 tsps

yellow onion

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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