Cornbread Topped Chili Pie: Chile Madness Recipe

Are you ready for a flavor explosion? This Cornbread Topped Chili Pie recipe will take your taste buds on a wild ride! It's the perfect blend of savory chili and sweet, crumbly cornbread, guaranteed to become your new favorite comfort food. This isn't your grandma's chili; this is chile madness!

What Makes This Chili Pie Unique?

This recipe isn't just your average chili and cornbread combo. We've elevated it to a whole new level of deliciousness. Here's what sets it apart:

• Perfectly Balanced Flavors: The sweet cornbread perfectly complements the savory, spicy chili. We've carefully crafted a flavor profile that’s both satisfying and exciting.
• Easy-to-Follow Instructions: Even novice cooks can master this recipe. We've broken down the process into simple, manageable steps.
• Crowd-Pleasing Appeal: This dish is a guaranteed hit at any gathering, from casual weeknight dinners to festive parties. It's hearty, flavorful, and visually appealing.
• Customizable to Your Taste: Feel free to adjust the spice level, add your favorite chili toppings, or experiment with different types of cornbread.

Ingredients You'll Need:

For the Chili:

• 1 lb ground beef (or a blend of beef and turkey)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (or more, to taste)
• Salt and pepper to taste

For the Cornbread Topping:

• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• ¼ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• ¼ cup vegetable oil
• 1 large egg

Instructions: Chili Madness in Action!

Step 1: Making the Chili

1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
2. Add the onion, garlic, and bell pepper to the pot and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, kidney beans, pinto beans, diced tomatoes and green chilies, chili powder, cumin, oregano, cayenne pepper, salt, and pepper.
4. Bring the chili to a simmer, then reduce heat and cook for at least 30 minutes, or longer for a richer flavor. The longer it simmers, the better it tastes!

Step 2: Baking the Cornbread Topping

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Add the milk, oil, and egg to the dry ingredients and mix until just combined. Don't overmix!
4. Pour the chili into a 9x13 inch baking dish.
5. Pour the cornbread batter evenly over the chili.

Step 3: Baking the Chili Pie

1. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
2. Let the chili pie cool for a few minutes before serving.

Serving Suggestions for Ultimate Chile Madness

• Top with your favorite chili toppings: Shredded cheese, sour cream, avocado, chopped onions, or jalapenos.
• Serve with a side of crusty bread: Perfect for sopping up all that delicious chili.
• Make it a complete meal: Add a simple green salad for a balanced and satisfying dinner.

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