Tuesday, November 8, 2016

Chili Pie

Guys. I feel morally obligated to share this recipe because it was that good. I didn't come up with the recipe, nor did I tweak it or put my own spin on it because I didn't need to. I took it directly from Sally's Baking Addiction. I'm calling it chili pie, because it's just like shepherds pie except the filling is chili and the mashed potato topping is corn bread. 

Not only is this recipe to die for, it's easy AND uses one pot. Just do me a favor, go make it.

Chili Ingredients
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1/2 of a jalapeño, minced
  • 2 teaspoons garlic, minced
  • 2 8 ounce cans tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1 16 ounce can dark kidney beans, not drained
  • 1 tablespoon chili powder
  • 1 tablespoon packed light brown sugar
  • 1 and 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon cumin

Corn Bread Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 cup heavy whipping cream, at room temperature
  • 1 cup corn - fresh, frozen, or canned (just make sure if you use frozen corn, it is thawed)

  1. In a large oven-proof skillet over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go-- about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
  2. Meanwhile, preheat the oven to 375°F
  3. Also meanwhile, whisk all of the cornbread ingredients together in a large bowl.
  4. Remove the chili from heat and spread the cornbread batter on top.
  5. Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm.
For more details on this recipe and Sally's gorgeous pictures, you can find her post here

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