Chili Pie with Cheddar Cornbread Crust

Chili Pie w/ Green Chile & 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 w/ Green Chile & Cheddar Cornbread Crust

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 9×13 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.

Chili Pie w/ Green Chile & Cheddar Cornbread Crust

Chili Pie W/ Green Chile & Cheddar Cornbread Crust on FoodistaChili Pie W/ Green Chile & Cheddar Cornbread Crust
foodie_views_link_url = ‘BLOG_POST_URL’;foodie_views_submit_or_vote();

White Chicken Chili

White Chicken Chili

I made this Chicken Chili to go along with the Cheddar & Green Chile Beer Bread from my last post. After seeing White Chicken Chili all over the Internet lately I couldn’t resist its temptations any longer. I contemplated adding diced tomatoes, even going so far as to take the can out and put it on the counter. But this was white chili and adding tomatoes just felt wrong. Even with the milk.

Instead of the tomatoes that chili is known for chicken broth and evaporated milk make up the broth. I used leftover roasted chicken, meaty cannelini beans, crispy corn, and generous amounts of onion, green pepper, garlic, Chipotle peppers and spices. I like my chili pretty spicy, adjust it to suit your own taste. You can also double the beans for a thicker chili, this has a lot of broth to it. The flavor is almost indescribable; largely in part from the cinnamon and nutmeg. It adds a delicious note to the flavor, not quite sweet, and it might be that you can smell it more so than you can taste it. Either way it was incredibly warming, hearty, and satisfying. And different. In a good way.

White Chicken Chili
White Chicken Chili
(by Reeni)
1 yellow onion, diced
1 green bell pepper, thinly sliced
Vegetable oil, for sauteing
4 cloves garlic, minced
1-2 Chipotle Peppers in Adobo, deseeded, minced*
1 tablespoon Chile Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 teaspoons Worcestershire Sauce
4 cups Chicken**, cooked, rough-chopped
1 – 14 and 1/2 ounce can White Beans, like Cannelini (can be doubled)
1 cup Corn, frozen or canned, drained
1 – 14 and 1/2 ounce can Chicken Broth
1 – 14 and 1/2 ounce can Evaporated Milk
Toppings:
Sour Cream
Extra Sharp Cheddar, shredded
Avocado/Guacamole
Shredded Lettuce
Soft Bread Croutons
Tortilla Chips
Diced Tomato
Diced Green or Yellow Onion
Salsa
1. In a large soup pot or heavy bottomed sauce pan saute the onion and green pepper in two tablespoon of oil over medium-low heat until soft and tender. Add garlic and saute until fragrant. Add the Chipotles and all of the dry spices along with little more oil if the pan is dry. Mix well and continue sauteing for 4-5 minutes.
2. Add the Worcestershire and chicken mixing well with the onion/spice mixture. Add the beans, corn, chicken broth, and milk. Simmer for 25 minutes. Taste halfway through and re-season with salt/spices if desired, and again before serving.
3. Serve with toppings of your choice.
*The Chipotles can be omitted or substituted with another type of pepper or with cayenne pepper.
**To use raw chicken breasts, trim of fat and rough chop, add them in after all the vegetables are sauteed and pan-fry on all sides.

Look at those delicious beer bread croutons soaking up all that flavor!

White Chicken Chili

Chicken and White Bean Chili on FoodistaChicken and White Bean Chili

Drunk Chili and Cheddar Cornbread Dumplings

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Chili and cornbread go together like bees and honey. A classic, comfort food combination that I love and naturally gravitate towards when the temps dip below freezing and snowflakes are falling past my window. They are both so versatile and can be flavored up so many different ways there is no reason to ever get tired of them.

I used my basic go-to chili recipe and spiced it up by adding sun-dried tomatoes, beer and Chipotle peppers. The tomatoes and peppers gave it a depth of flavor that was rich, spicy and delicious. I don’t know how much the beer added to the final outcome of the chili. It wasn’t discernible in the flavor. I used a pale ale, next time I will use a darker beer and more of it to see if that makes any difference.

I used beer in the cornbread dumplings too, and sharp cheddar cheese. The result is a moist and tender cornbread that you can easily spoon right up with your chili. What could be easier than to cook the cornbread right on top of the chili? The best part is less dirty pans! Well, no, I’m lying. The best part is the eating!

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Sun-Dried Tomato Chili with Cornbread Dumplings
(by Reeni)
For the Chili:
Olive Oil for sautéing
1 large Yellow Onion, diced
4 cloves Garlic, minced
1-2 Chipotle peppers in Adobo, diced, seeds removed
1/2 cup Sun-dried Tomatoes, rehydrated in hot water, diced
1 tablespoon Chile powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Thyme
1 pound Ground Beef, 85% lean
1 teaspoon Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon black pepper
14 and ½ ounce can Diced Tomatoes with juices
1 can Cannelini beans with juices
3/4 cup frozen or canned(drained) Corn
8 ounces Beer(save the rest for the cornbread)(Pale Ale)
For the Dumplings:
1/3 cup All-purpose flour
1/4 cup Corn Meal
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/3 cup Shredded Cheddar
1/2 cup Beer
1. Saute the onion in a tablespoon or two of oil in a large heavy-bottomed sauce pan or soup pot over medium-low heat. When the onion is tender and translucent add the garlic and saute until fragrant.
2. Add the Chipotle peppers, sun-dried tomatoes, Chile powder, cumin, oregano and thyme. Saute for three more minutes. Add the ground beef and Worcestershire, breaking it apart as it browns. Season with salt and pepper.
3. Add the tomatoes, beans, corn, and beer. Simmer for 20 minutes. Taste and re-season if needed.
4. To make the dumplings combine the flour, cornmeal, baking powder and salt. Add the cheddar and beer. Mix just until combined. Let sit for five minutes.
5. Drop the dumpling dough by tablespoonfuls onto the top of the chili. Cover and simmer for 15 minutes or until tops of the dumplings are firm.
6. Serve with sour cream and shredded cheese.

How to Freeze Chipotle Peppers in Adobo Sauce

Don’t you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed. They thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Chipotle Meatball Chili

Chipotle Meatball Chili

The idea behind this recipe for Chipotle Meatball Chili was sparked by my Mom. She was busily making meatballs last week when I heard her say “I almost put Chile powder in the meatballs.” Chile powder in meatballs? I loved the sound of it! That’s how this Meatball Chili was born.

This was absolutely delicious! It was a complete and much-needed comfort meal paired with green tomato and Swiss cheese corn muffins. The meatballs are tender and very spicy with a crusty coating from pan-frying and are swimming in a sea of warm, zesty spices and sauteed aromatics surrounded by earthy white beans and crisp corn off the cob. So incredibly hearty and satisfying!

Chipotle Meatball Chili

Chipotle Meatball Chili
(by Reeni)

For the Meatballs:
1 pound ground beef
1 egg
1/3 cup seasoned bread crumbs
1/4 cup onion, minced
3 cloves garlic, minced
2 Chipotle peppers in Adobo, minced, and mashed with a fork
1 tablespoon parsley
2 teaspoons Chile powder
1 teaspoon Worcestshire sauce
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil for sautéing

For the Chili:
Oil for sautéing
1 large onion, diced
1 green pepper, thinly sliced in 1-inch long pieces
1-2 jalepenos, diced, seeds and ribs removed(for extra heat add them in)
4 cloves garlic, minced
2 Chipotle peppers in Adobo, minced and mashed with a fork
1 tablespoon Chile powder
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon Cinnamon
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper
14 and ½ ounce can diced tomatoes with juices
1 can small white beans or cannelini beans with juices
1 ear of corn or ½ cup frozen or canned(drained) corn
1/2 cup water

In a large bowl combine all the meatball ingredients. Heat a large skillet/saute pan over medium-low heat. Add a tablespoon or two of vegetable oil. Form the meatballs into 1-inch or smaller size meatballs. Place in heated oil and brown on all sides in two batches.

While the meatballs are cooking saute the onion, green pepper, and jalepenos in a tablespoon or two of oil in a large heavy-bottomed sauce pan or soup pot. When the onion and pepper are softened add the garlic and chipotle pepper. Saute for an additional 3-4 minutes. Add the meatballs as they are browned along with the seasonings, tomatoes, undrained beans, corn, and water. The mixture will seem thick at first but the tomatoes will cook down and release their juices. Simmer for 25-30 minutes, taste and re-season if needed during the cooking and before serving. Serve with toppings like sour cream, shredded cheese, tortilla chips/strips, corn muffins, or crusty bread.

Print Recipe

I’m sending this over to Deb of Kahakai Kitchen for her Souper Sunday(soup, sammie, or salad) round-up!

Chipotle Meatball Chili


foodie_views_link_url = ‘BLOG_POST_URL’;

Bookmark and Share

Avocado Chicken Chile de Arbol

Avocado Chicken Chile de Arbol

This is my entry for Gloria of Foods and Flavors of San Antonio’s monthly chili-cook off challenge. This month’s challenge was slated to be called “Return of the Chili Queens” after the infamous Chili Queens of the 1880’s. In San Antonio these “queens” gathered in their colorful wagons at the Military Plaza to sell their homemade chili. Back then a plate of chili and beans only cost a dime! Sadly the Return of the Chile Queens in San Antonio, the birthplace of chili, has been canceled. Some traditions should be kept alive, and I think this is one of them. It is such a cool part of San Antonio’s history, and is worth re-visiting. Mostly for the fun of it and for chili history’s sake!

Avocado Chicken Chile de Arbol

When I set out to make this chili I was feeling a lot better after being sick for a few days. Half-way through I realized I wasn’t as well as I thought. I was only able to eat little, to taste test a bit and to check the seasonings. It was every bit as good as the aroma permeating the house promised. The mmm and yum sounds from the kitchen table confirmed it was. And the nearly empty pan.

I took the idea of white chicken chili and ran with it. White chili is usually made with chicken broth instead of tomatoes. A little too soup-like for me. So I added pureed avocado to give it a thick and rich texture, and in case you miss the tomatoes I threw in some fresh diced ones at the end. This is super creamy and flavorful. It’s loaded with delicious textures from tender hunks of chicken, cannellini beans, corn, green pepper, tomatoes, and onions. I used toasty, spicy Chile de Arbol for heat, but you can use whatever you have on hand. Canned chipotles or jalapeños would work wonders, too. If you prefer a subtle spice a can of diced green chiles would do the trick too.

Avocado Chicken Chile de Arbol

Avocado Chicken Chile de Arbol
(by Reeni)
4 dried Arbol Chile pods*
vegetable oil, for sauteing
1 and 1/2 pounds chicken breast, boneless, skinless
1 onion, cut in 1″ strips
1 green pepper, cut in 1″ strips
3 cloves garlic, minced
Sea salt and fresh cracked pepper
2 cans Cannellini Beans, with juices
4 cups chicken broth
3/4 cup corn
1 tablespoon Chile powder
1 tablespoon fresh Parsley, chopped
2 teaspoons Cumin
2 teaspoons Oregano
2 avocadoes
1 and 1/2 cup diced tomatoes
1 tablespoon fresh squeezed lime, plus more for serving
Shredded cheese, sour cream, and tortilla chips for serving
Remove the stems and seeds from your chile pods. In a dry skillet over low heat toast the chile pods for about five minutes. Remove from heat to a small bowl and cover with boiling water. Set aside.
Rough chop the chicken breasts into bite-sized pieces.
In a large soup pot or heavy-bottom sauce pan add three tablespoons vegetable oil, diced onion, pepper, garlic, and chicken. Season with salt and pepper. Saute until chicken is cooked and vegetables are tender.
Mince your chile pods and add them to the chili.
Add the beans, chicken broth, corn and spices. Season with more salt and pepper.
Simmer for 30 minutes.
Puree the avocados in a food processor with about 1/2 cup of the chicken broth from the chili. Puree until smooth.
Add to chili along with the diced tomatoes and lime juice. Bring back to a simmer, mix well to incorporate the avocado.
Remove from heat and serve.
*adjust to you personal/family’s preference

Avocado Chicken Chile de Arbol