Chili Cornbread Pie (Print Version)
# Ingredients:
→ Chili
01 -
1 tablespoon cider vinegar
02 -
1 teaspoon cumin
03 -
1 tablespoon worcestershire
04 -
1 large onion, diced
05 -
1/4 cup coconut oil
06 -
3 tablespoons chili powder
07 -
1 teaspoon dried oregano
08 -
1 pinch clove
09 -
28 oz crushed tomatoes
10 -
1.5 pounds ground beef (80/20)
11 -
3 jalapenos, diced
12 -
5 cloves garlic, minced
→ Cornbread
13 -
1/2 teaspoon baking soda
14 -
1/2 cup yellow cornmeal
15 -
2 eggs
16 -
2 teaspoons baking powder
17 -
1 cup ap flour
18 -
1/2 cup corn flour
19 -
3 cups sour cream
20 -
2 teaspoons salt
21 -
2 tablespoons sugar
# Instructions:
01 -
Melt the coconut oil and cook the beef until browned, about 5 minutes. Stir in the onion and jalapenos, letting it cook for 10 minutes. Toss in the garlic and cook just a couple more minutes. Add the rest of the ingredients, cover it up, and let it bubble away gently for 1 to 2 hours.
02 -
Line a square pan (about 9x9) with parchment and pour in the chili, making it about 2 inches deep. Cover it and stick it in the fridge overnight.
03 -
Get your oven going at 425°F. In one bowl, mix all the dry stuff. Add the eggs and sour cream to the mix and stir just until everything's combined.
04 -
Coat the insides of 4 mini springform pans with grease. Put a layer of batter on the bottom. Slice the chilled chili into circles that fit and pop them in. Cover them with more batter.
05 -
Bake for 25 minutes or until everything's fully set. Let it sit for 5 minutes before taking them out of the pans. Lay on some sour cream, shredded cheese, or jalapenos for extra flavor.
# Notes:
01 -
You'll need to chill the chili overnight.
02 -
Mini springform pans are required.
03 -
Feel free to garnish however you like.