Chili Pie with Green Chile and Cheddar Cornbread Crust

Chili Pie with Green Chile and Cheddar Cornbread Crust requires around 1 hour from start to finish. This recipe serves 8 and costs $1.49 per serving. One portion of this dish contains roughly 22g of protein, 39g of fat, and a total of 643 calories. It works well as a main course. 15 people were impressed by this recipe. It is a rather inexpensive recipe for fans of Southern food. It is perfect for The Super Bowl. This recipe from Foodista requires yellow onions, nutmeg, worcestershire sauce, and canned diced tomatoes. With a spoonacular score of 61%, this dish is solid. Try Skillet Chili with Jalapeño Cheddar Cornbread Crust, Cheddar Chili Cornbread Pie, and Green Chile Cornbread for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. 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.
2. 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.
3. 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.
4. In a large bowl combine the flour, cornmeal, baking powder and salt.
5. In a separate medium bowl whisk the eggs, milk, butter and sour cream. Add this mixture to the dry mix and stir together.
6. 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.
7. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread. Let set for 10 minutes before serving.

 

Step by step:

1. In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper.

2. Add garlic and saute until fragrant.

3. Remove 2/3 of the mixture from pan and set aside.

4. Add green chilies with their juices and saute for 2-3 minutes.

5. 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.

6. Add the onion mixture, chili powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, and water.

7. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn.

8. Mix well and cook for 3-4 minutes.Preheat oven to 400 degrees and grease a 9x13 inch casserole dish.

9. 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.

10. Add this mixture to the dry mix and stir together.

11. Add the onion/green chile mixture and the remaining cup of cheese. Stir in.

12. Pour over top of the meat mixture.

13. Spread evenly. Sprinkle Chile powder over top.

14. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread.

15. Let set for 10 minutes before serving.

Nutrition Information:

covered percent of daily need