Cornbread Chili Pot Pies (Printer-Friendly)
Savory beef chili layered with fluffy cornbread topping for a warm, satisfying meal.
# What You'll Need:
→ Chili
01 -
2 pounds ground beef
02 -
2 (15 ounce) cans red kidney beans, drained and rinsed
03 -
1 (15 ounce) can whole kernel corn, drained
04 -
1 (15 ounce) can tomato sauce
05 -
6 ounce can tomato paste
06 -
2 cups water
07 -
1 jalapeño, minced (optional)
08 -
½ teaspoon cayenne pepper (optional)
09 -
3 tablespoons chili powder
10 -
1½ teaspoons salt
11 -
1 teaspoon black pepper
12 -
2 teaspoons sugar
→ Cornbread Topping
13 -
2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
14 -
2 large eggs
15 -
⅔ cup milk or water
# Steps to Follow:
01 -
In a large pot or Dutch oven, brown and crumble ground beef over medium heat. Drain excess fat.
02 -
Add drained kidney beans, corn, tomato sauce, tomato paste, and water to the pot. Stir to combine.
03 -
Bring the chili to a boil, then reduce heat to low. Stir in minced jalapeño, cayenne pepper, chili powder, salt, black pepper, and sugar. Cover and simmer for 35 minutes.
04 -
Preheat oven to 375°F. Place eight 9-ounce ramekins on a baking sheet. Ladle one cup of chili into each ramekin.
05 -
In a medium bowl, mix cornbread mix, eggs, and milk or water until just combined; some lumps are acceptable.
06 -
Top each ramekin of chili with ½ cup of cornbread batter, spreading evenly.
07 -
Bake the assembled pies on the middle oven rack for 20 to 25 minutes, until the cornbread is fully cooked and golden brown.
08 -
Serve immediately with preferred toppings such as shredded cheese, sour cream, bacon crumbles, or diced avocado.
# Extra Suggestions:
01 -
If chili is too thick, add additional tomato sauce or broth to thin consistency.
02 -
Use the edge of a spoon to carefully spread cornbread batter over chili without mixing.
03 -
Leftovers keep up to 4 days refrigerated or can be frozen for 3 months.