Cornbread Chili Pot Pie (Print Version)
# Ingredients:
→ Chili
01 -
1/4 cup coconut oil
02 -
1.5 pounds ground beef (80/20)
03 -
1 large onion, diced
04 -
3 jalapenos, diced
05 -
5 cloves garlic, minced
06 -
28 oz crushed tomatoes
07 -
3 tablespoons chili powder
08 -
1 teaspoon cumin
09 -
1 pinch clove
10 -
1 teaspoon dried oregano
11 -
1 tablespoon worcestershire
12 -
1 tablespoon cider vinegar
→ Cornbread
13 -
1 cup ap flour
14 -
1/2 cup yellow cornmeal
15 -
1/2 cup corn flour
16 -
2 tablespoons sugar
17 -
2 teaspoons baking powder
18 -
2 teaspoons salt
19 -
1/2 teaspoon baking soda
20 -
2 eggs
21 -
3 cups sour cream
# Instructions:
01 -
Heat coconut oil, brown beef 5 minutes. Add onion and jalapeno, cook 10 minutes. Add garlic, cook 2 minutes. Add remaining ingredients, simmer 1-2 hours covered.
02 -
Pour chili into 9x9 parchment-lined pan about 2 inches deep. Cover and refrigerate overnight.
03 -
Preheat oven to 425°F. Mix dry ingredients, then add eggs and sour cream until combined.
04 -
Grease 4 mini springform pans. Add bottom layer of batter. Cut chilled chili into rounds, place in pans, cover with more batter.
05 -
Bake 25 minutes until cooked through. Cool 5 minutes before removing from pans. Top with sour cream, cheese, and jalapenos.
# Notes:
01 -
Chili must be chilled overnight
02 -
Requires mini springform pans
03 -
Can be topped with various garnishes