It’s been so freaking cold and slushy out! This winter seems the longest of my life! I dunno’ about you, but it’s had me craving all things warm and savory, like this chili pie bake, which is super easy to throw together and perfect for a hectic weeknight dinner! I like A LOT of chili powder and cumin, but alter the recipe as needed to suit you and your families preferences.
Oh, and don’t count on leftovers!
1 box Jiffy cornbread mix
1 lb ground protein of choice: grass fed beef, turkey, chicken, or tofu crumbles
1 can pinto beans
2 med tomatoes, cored and diced
1/2 sweet onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
3 tbsp chili powder
3 tbsp cumin powder
1 jalapeno, stem removed and diced
3 cups beef stock
1/2 cup shredded cheddar
salt and black pepper
Preheat oven to 350 degrees.
Mix Jiffy cornbread per pkg directions and set aside.
Heat a cast iron skillet over mid high flame and add the ground beef. Sauté until browned, breaking up larger pieces as you do. Add in the onion, jalapeno, and garlic and sauté a couple minutes more. Add in the spices, tomatoes, and stock. Bring up to a boil then reduce to a simmer. Continue simmering until the stock has thickened as desired, about 10 minutes. Salt and generously pepper. Taste and adjust seasonings.
Turn off the flame and evenly spread the cornbread mix over top of the chili. Spread the shredded cheddar evenly over the wet cornbread mix. Transfer to the oven and bake 30 – 40 minutes until the cornbread is cooked through and the cheese has melted. Remove chili bake from the oven and rest about 5 minutes. Serve with salad, if desired, and garnish with any of the following: salsa, green scallions, pickled jalapenos, sour cream, guacamole, fresh cilantro.