Chili Pie with Cornbread Crust

Name: Chili Pie with Cornbread Crust
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/4 c. vegetable oil; 1 lb. ground beef chuck; 1 large onion, finely chopped; 2 medium bell peppers, seeded, chopped; 2 cloves garlic, chopped; 1 tbsp. chili powder; 1/4 tsp. ground chipotle chile; 1 can (14 oz.) fire-roasted diced tomatoes; 1 can (14 oz.) kidney beans, rinsed and drained; 1 can (14 oz.) fat-free refried beans; 2/3 c. fine- to medium-ground cornmeal; 2/3 c. all-purpose flour; 1 tsp. baking powder; 1 large egg; 2/3 c. milk; 2 serrano chiles, thinly sliced; Cilantro, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 24, 2017

Mike Garten

Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Jump to recipe

No need to make cornbread and chili — in a cast iron skillet, with this dinner recipe, you can make both at once, pie-style.

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Ingredients

1/4 cup vegetable oil
1 lb. ground beef chuck
1 large onion, finely chopped
2 medium bell peppers, seeded, chopped
2 cloves garlic, chopped
1 Tbsp. chili powder
1/4 tsp. ground chipotle chile
1 can (14 oz.) fire-roasted diced tomatoes
1 can (14 oz.) kidney beans, rinsed and drained
1 can (14 oz.) fat-free refried beans
2/3 cup fine- to medium-ground cornmeal
2/3 cup all-purpose flour
1 tsp. baking powder
1 large egg
2/3 cup milk
2 serrano chiles, thinly sliced
Cilantro, for garnish

Directions

1. Step 1Preheat oven to 400°F.
2. Step 2In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
3. Step 3Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
4. Step 4Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.