We are always looking for other meals to work into the rotation. This week, we tried Chili Cornbread Pie in the dutch oven. This takes a little longer than that quick & easy chili recipe I shared a couple of months ago, but not much longer. The cornbread is cooked on top of the chili.
- 1 lb. ground beef
- 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 4oz. can diced green chilis
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 Tbsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
Brown the ground beef in a 12″ dutch oven using a full spread of charcoal under the oven.
Add the onion and bell pepper. Cook until the onions are translucent and tender.
Drain off any liquid in the dutch oven. Add the rest of the chili ingredients and stir to combine. Bring the contents to a boil, then simmer for 30 minutes.
While the chili is cooking, make up the cornbread batter.
- 1 cup all purpose flour
- 1 1/2 cup cornmeal
- 1 tsp. brown sugar
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1 Tbsp. baking powder
- 1 cup creamed corn
- 1 cup buttermilk
- 3 egg whites, beaten stiff
- 1 Tbsp. melted butter
In a mixing bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Stir the wet ingredients into the dry until well mixed. Spoon the cornbread mixture over top of the chili. Cover and bake using 1 ring under the oven and 1 1/2 ring on the lid.
Bake for about 30 minutes or until the cornbread is done.
This is a pretty good chili, but the cornbread left a lot to be desired. There wasn’t a strong cornbread taste to it, it was more like a wheat bread with some corn in it. Next time we make it, I’ll use a different cornbread recipe.