Chili Pie with Cheddar Cornbread Crust

This is a hearty recipe for Chili Pie with a Green Chile & Cheddar Cornbread Crust. You may know it as Tamale Pie. It was a toss-up between the two over what to name it. Since I used all the basic ingredients I love in my chili I went with it. And because it didn't taste like any tamale I ever had.

This is a Tex-Mex favorite with a chili 'filling' that gets smothered in cheese then topped with cornbread batter 'crust' and baked in the oven for a cheesy, spicy finish.

The chili base is made from ground beef, cannelini beans, diced tomatoes, and corn that is well-seasoned with sauteed onion, garlic and chili spices. For the cornbread crust I used my Best Corn Muffin recipe and substituted green chiles for the tomatoes.

Don't even utter the words dry or crumbly around my cornbread. I'm just saying.

It's super moist and jam-packed with flavor from the sauteed trio of onion, garlic and green chiles with sour cream and even more cheddar. It's rich, creamy, and tender in the middle with a crusty top that is a delicious contrast to the textures and flavors of the meaty chili.

Cornbread really is the perfect compliment to chili. Just try eating one without the other. You're sure to think of  the 'other' wistfully...and fondly.

I love casseroles and am completely obsessed with one-dish meals where you get a little taste of everything in every bite like this one. It's just insanely good food, filling and very comforting!

Not to mention the leftovers rock!

Chili Pie

(by Reeni)(Serves 8)

2 large yellow onions, diced

Olive oil for sauteing

Sea or Kosher salt and Fresh Black Pepper

5 cloves Garlic, minced

1 - 4 ounce can Green Chiles, diced

1 + 1/2 pound Ground Beef or Ground Turkey

1 tablespoon Chile Powder, plus more for sprinkling over top

2 teaspoons Worcestershire Sauce

1 teaspoon Oregano

1/2 teaspoon Paprika, smoked or regular

1/2 teaspoon Cumin

Pinch of Cinnamon

Pinch of Nutmeg

Red Pepper, optional

1/2 cup water

1 - 14 ounce can Diced Tomatoes

1 -14 ounce can Cannelini Beans, drained & rinsed

1 cup Corn, frozen or canned (drained)

3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded

1 cup all-purpose Flour

1 cup Cornmeal

1 tablespoon Baking Powder

1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt

2 Eggs

1 cup Milk

3 tablespoons Butter, melted

1/2 cup Sour Cream, plus more for serving

1. In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper. Add garlic and saute until fragrant. Remove 2/3 of the mixture from pan and set aside. Add green chiles with their juices and saute for 2-3 minutes. Remove and set aside in a separate bowl.

2. In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease. Add the onion mixture, Chile powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, red pepper and water. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn. Mix well and cook for 3-4 minutes.

3. Preheat oven to 400 degrees and grease a 9x13 inch casserole dish. Pour the meat mixture in and spread evenly over bottom. Sprinkle two cups of the cheese over top.

4. In a large bowl combine the flour, cornmeal, baking powder and salt.

5. In a separate medium bowl whisk the eggs, milk, butter and sour cream. Add this mixture to the dry mix and stir together.

6. Add the onion/green chile mixture and the remaining cup of cheese. Stir in. Pour over top of the meat mixture. Spread evenly. Sprinkle Chile powder over top.

7. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread. Let set for 10 minutes before serving.

Print Recipe

Nutrition Information

Chili Pie W/ Green Chile & Cheddar Cornbread Crust