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!
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