Recipe Of The Week: Chili Pie With Cornbread Crust

This recipe from Good Housekeeping is hearty and filling and can be done in one skillet!

Yields: 6 servings
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Ingredients

1/4 c. vegetable oil
1 lb. ground beef chuck
1 large onion, finely chopped
2 medium bell peppers, seeded, chopped
2 cloves garlic, chopped
1 tbsp. chili powder
1/4 tsp. ground chipotle chile
1 can (14 oz.) fire-roasted diced tomatoes
1 can (14 oz.) kidney beans, rinsed and drained
1 can (14 oz.) fat-free refried beans
2/3 c. fine- to medium-ground cornmeal
2/3 c. all-purpose flour
1 tsp. baking powder
1 large egg
2/3 c. milk
2 serrano chiles, thinly sliced
Cilantro, for garnish

Directions

1. Preheat oven to 400°F.
2. In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
3. Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
4. Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

See full recipe here.