Chili Pot Pie
Published: Friday, January 24, 2025
For the chili:
1 lb. ground beef
2 (8 oz.) cans tomato sauce
15 oz. can kidney beans
1.25 oz. packet chili seasoning
For the cornbread:
½ c. all-purpose flour
2 Tbsp. granulated sugar
¾ c. cornmeal, finely ground
½ tsp. salt
½ tsp. baking soda
2/3 c. buttermilk
¼ c. canola oil
1 egg
Cheese (optional), to taste, of your choice, shredded, for topping
Sour cream (optional), to taste, for topping
Preheat oven to 375°. In a skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess fat from the skillet.
Add the tomato sauce, the kidney beans and their liquids, and the chili seasoning to the beef and stir to combine, bringing mixture to a boil. Cover skillet and reduce the heat to medium-low. Simmer mixture, while stirring occasionally, until thickened, about 10 minutes.
In a medium-sized bowl, add the flour, sugar, cornmeal, salt and baking soda and whisk to combine.
In a separate bowl, add the buttermilk, canola oil and egg and whisk to combine. Add mixture to the dry ingredients and stir to combine into a batter. Do not overmix.
Scoop 1 cup of the chili into four (9") ramekins. Spread ½ cup of the cornbread batter evenly over the chili in each ramekin. Place ramekins on a baking sheet to catch any drippings. Bake until the cornbread is cooked through, about 20-25 minutes. To serve, top with the cheese and sour cream. —4 servings.
Return to Top of Page