Chili pie is a beloved comfort food that brings together hearty chili, a golden cornbread topping, and gooey cheese in one irresistible bake. Perfect for a cozy weeknight dinner or feeding a crowd, this dish is both filling and flavorful, with a satisfying blend of textures and tastes that everyone can enjoy.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup frozen corn kernels
- 1 (8.5-ounce) box cornbread mix (such as Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
- 2 tablespoons olive oil
- Nonstick cooking spray
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large ovenproof skillet with nonstick cooking spray.
- Brown the meat: In a large skillet over medium-high heat, add olive oil. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess grease if necessary.
- Cook the vegetables: Add diced onion, garlic, and bell pepper to the skillet. Sauté for 3-4 minutes until softened and fragrant.
- Add beans and tomatoes: Stir in kidney beans, pinto beans, diced tomatoes (with juices), and tomato sauce. Mix to combine.
- Season the chili: Sprinkle in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir well. Add frozen corn and let the mixture simmer on medium-low heat for 8-10 minutes, stirring occasionally, until slightly thickened.
- Prepare the cornbread batter: While the chili simmers, in a medium bowl, combine cornbread mix, egg, milk, and 1 cup shredded cheddar cheese. Stir just until combined; do not overmix.
- Assemble the pie: Pour the chili mixture evenly into the prepared baking dish. Drop spoonfuls of the cornbread batter over the chili and gently spread to cover most of the surface (it’s okay if some chili peeks through).
- Bake: Place the dish in the oven and bake for 22-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean. If desired, sprinkle additional cheese on top during the last 5 minutes of baking.
- Cool and serve: Remove from oven and let rest for 5-10 minutes before serving. Slice into squares and enjoy warm.
Tips
- Substitute proteins: Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Spice adjustments: Adjust chili powder and cayenne to suit your heat preference. For a milder pie, omit the cayenne and reduce chili powder by half.
- Beans and veggies: Use black beans or add diced zucchini for extra nutrition and variety. You can also use fresh corn if in season.
- Make ahead: Prepare the chili base a day in advance and refrigerate; assemble and bake with the cornbread topping just before serving.
Serving Suggestions
- Top each serving with a dollop of sour cream or Greek yogurt for tangy creaminess.
- Add chopped fresh cilantro or green onions for a burst of color and flavor.
- Serve with a side salad or sautéed greens for a balanced meal.
- Offer hot sauce or sliced jalapeños on the side for those who like extra heat.
Variations
- Vegetarian chili pie: Omit the meat and use additional beans (such as black beans or chickpeas) and extra veggies (like mushrooms or carrots) for a satisfying meatless option.
- Tex-Mex twist: Add a drained can of green chilies or a teaspoon of chipotle powder to the chili for smoky, Southwestern flavor.
- Tamale pie: Stir a spoonful of masa harina into the chili base for corn flavor throughout, and top with a thicker cornbread layer.
- Mini chili pies: Divide the chili and cornbread into individual ramekins or oven-safe bowls for personal servings—great for parties or meal prep.
Storage and Reheating
Let leftovers cool to room temperature, then cover tightly or transfer to an airtight container. Chili pie will keep in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. To reheat, cover and microwave single servings on medium power for 2-3 minutes, or until hot throughout. Alternatively, place in a 350°F (175°C) oven, covered with foil, for 15-20 minutes. If reheating from frozen, thaw overnight in the refrigerator before reheating for best texture.
Frequently Asked Questions
- Can I make chili pie ahead of time?
- Yes! You can prepare the chili filling up to two days in advance and store it in the refrigerator. When ready to bake, assemble with fresh cornbread batter and bake as directed. This keeps the cornbread topping light and fluffy.
- Can I use homemade cornbread instead of a mix?
- Absolutely. If you prefer, use your favorite homemade cornbread recipe for the topping. Just pour or spread the batter over the chili base as you would with the mix, and adjust baking time as needed (homemade batter may require a few extra minutes).
- Is chili pie gluten-free?
- Chili pie can be made gluten-free by using a certified gluten-free cornbread mix and ensuring all other ingredients (like canned beans and spices) are gluten-free. Always check labels to be sure.
- What’s the best way to freeze chili pie?
- For best results, freeze chili pie after baking and cooling completely. Wrap tightly in plastic wrap and aluminum foil or use an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Can I add other toppings?
- Yes, feel free to add toppings such as extra cheese, sliced jalapeños, or even crushed tortilla chips during the last few minutes of baking for added crunch and flavor.
- How do I prevent a soggy cornbread topping?
- To avoid soggy cornbread, make sure the chili base isn’t too liquidy before adding the batter. Let the chili simmer until thickened and avoid overmixing the cornbread, which can lead to a dense texture.
Related
- Left Right Gift Exchange Game: How to Play Step by Step
- White Elephant Rules With a Twist: Fun Variations Explained
- Virtual Gift Exchange Rules for Employees: How to Organize
Chili Pie Recipe: Classic Comfort Food with Easy Steps