Chili Pie
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Fall is pie season. Apple, Pumpkin, Pecan and Chili Pie are few that are always taking center stage at my table. Wait, Chili Pie? Yep, you read that right and after trying this recipe, you will have a new family favorite and a new outlook on fall pies.
Chili and cornbread is a pairing that rivals PB&J. It’s hearty, warm and fills your belly after a long day of drinking pumpkin spice lattes. One of my favorite ways to devour this combo is by placing a slice of corn bread in a bowl and smothering it with chili. Its unbelievably tasty and one of my all time favorite comfort food combinations. This recipe will force you to try it… you’re welcome!
Our journey begins with slow-cooked sweet and spicy beer chili and ends with a cheesy, roasted pepper cornbread topping. Follow along to find out how the magic happens!
Chili Pie
Ingredients
For the Crockpot Chili
- 1.5 lbs. of ground beef
- 45 oz. petite diced tomatoes, with juice
- 1 15 oz. can kidney beans
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 jalapeño, seeds removed
- 5 cloves of garlic, minced
- 1/2 cup of cilantro, chopped
- 1 beer, lager works best
- 1/4 cup chili powder
- 1 Tbsp. oregano
- 1/2 Tbsp. garlic powder
- 1 Tbsp. brown sugar
- 1 Tbsp. garlic powder
- 1/2 Tbsp. cumin
- 1 tsp. paprika
- 1/2 tsp. chili flakes
- 2 tsp. salt
- 2 tsp. pepper
- 1 cup cheddar cheese
For the Cornbread
- 1 cup flour
- 1 cup cornmeal
- ½ cup sugar
- 1 tsp. salt
- 3 ½ Tbsp. baking powder
- 1 cup milk
- 1 egg
- 1/3 cup vegetable oil
- 1 small can diced chiles, drained
- ¾ cup cheddar cheese
Instructions
- Warm a skillet over medium-high heat. Add ground beef and season with a sprinkle of salt and pepper. Cook until no longer pink. Remove from the pan and drain.
- Add onions and cook for 5 minutes. Add celery, pepper, carrots, jalapeno and garlic. Cook for another 5 minutes and remove from the pan.
- Add the tomatoes, beef, vegetables, cilantro, beer and spices to the slow cooker. Stir and cook for 6-8 hours on low.
- Rinse and stir in the beans at any time. I like to add them in the final hour of cooking. I will sometimes add black beans, but I typically like my chili with less beans.
- At this point, you can enjoy the chili as is or move on to making the full chili pie. You will need 6 cups of chili for the pie.
- You can use boxed cornbread, but that’s no fun! Add cornmeal, flour, sugar, baking powder and salt to a bowl and mix.
- Combine liquid ingredients for the cornbread in a separate bowl and mix until combined.
- Add the wet ingredients, cheese and peppers to the dry mixture. Mix until smooth.
- Add the chili to a round baking dish or cast iron skillet.
- Top with one cup of cheddar cheese, then pour the cornbread batter on top.
- Bake in a 400˚F oven for 25 minutes. Remove, add more cheese and bake for another 5 minutes. To ensure the cornbread is done, insert a toothpick into the center. If it comes out clean, it is done.
- Allow the pie to cool for 10-15 minutes before serving.
- Slice this fan-favorite pie and serve alamode with sour cream and avocado slices.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
