Cornbread Topped Chilli Pie Chile Madness Recipe
A hearty chili base topped with a golden, slightly sweet cornbread crust—this recipe is the ultimate comfort food that combines smoky, savory flavors with buttery, crumbly goodness. Perfect for family dinners, game days, or cozy nights in.
Ingredients
Chili Base:
- 1 lb ground beef or ground turkey for a leaner option
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup beef broth or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust to taste
- Salt and black pepper to taste
- 1 tbsp olive oil
Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 egg
- 1/4 cup honey optional for slight sweetness
- 1/2 cup shredded cheddar cheese optional for extra richness
Instructions
Prepare the Chili:
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add the chopped onions and sauté until softened (about 3 minutes).
- Stir in the garlic and bell pepper, cooking for another 2 minutes.
- Add the ground beef, breaking it up as it cooks until browned.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper.
- Add the diced tomatoes and broth, then stir in the drained beans. Simmer for 15-20 minutes until thickened.
Make the Cornbread Topping:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk the buttermilk, melted butter, egg, and honey (if using).
- Gradually combine the wet ingredients with the dry ingredients until just mixed. Optionally, fold in shredded cheddar cheese.
Assemble and Bake:
- Remove the chili from the heat and spread the cornbread batter evenly over the top.
- Place the skillet in the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for 5 minutes before serving.
Notes
- For a vegetarian version, use lentils or a plant-based protein and vegetable broth.
- Feel free to adjust the level of spiciness by adding extra cayenne pepper or jalapeños.
- This dish can be prepared ahead of time by making the chili base and refrigerating it until you're ready to top with cornbread and bake.