Chili Cornbread Pie

Servings

6-8

Good For:

Dinner

Ingredients

Chili

  • 1 lb. extra lean ground meat
  • 1 medium yellow onion; diced
  • 1/2 cup red bell pepper; diced
  • 4 cloves garlic; minced
  • (1) 15 oz. can black beans; drained & rinsed
  • (1) 15 oz. can tomato sauce
  • (1) 28 oz. can cut tomatoes; drained
  • (1) 4 oz. can diced green chilis
  • 2 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1 Tbs. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

Cornbread

  • 1 cup all purpose flour
  • 1 1/2 cup cornmeal
  • 1 tsp. brown sugar
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1 Tbs. baking powder
  • 1/2 tsp. Mrs. Dash
  • 1 cup creamed corn
  • 1 cup buttermilk
  • 3 egg whites; beaten stiff
  • 1 Tbs. melted butter

 Instructions

Prepare Chili: Brown ground meat in a 12″ Dutch oven using 18-20 briquettes bottom heat. Add onion and red bell pepper and cook until tender. Drain off liquid. Add remaining ingredients. Bring contents of Dutchoven to a boil, then simmer 30 minutes.

Prepare Cornbread: In a mixing bowl combine all dry ingredients. In a separate bowl combine all wet ingredients. Stir wet ingredients into dry until well mixed. Spoon cornbread mixture over top of chili. Cover
and bake using 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes

Beef | Dinner | Dutch Oven | Meat

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