Chili Pie


This recipe was born out of a somewhat desperate survey of my pantry cupboards one evening when I had no idea what I was making for dinner.  It has become a popular (and easy!) addition to our weeknight dinner menu

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Here’s all that it takes. I nearly always have these in my cupboard/freezer!

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This is what it looks like after the cornbread batter is spooned on.  Don’t worry about making it perfectly even.


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The final product.  I put the jalapeno slices on top, so I can make part of it without the extra heat.


Chili Pie
  • Oil for pan
  • 1 onion, diced
  • 1 lb Cedar Valley ground beef
  • 1 can chopped tomato (or 3 lg fresh tomatoes, chopped)
  • 1 can chili beans (hot or mild)
  • Salt/pepper/chili powder to taste
  • 1 box corn bread mix
  • Sliced jalapeno (optional)
  1. Heat oil on the stove top in oven proof skillet (I use a 14” cast iron skillet)
  2. Sauté onion until it begins to soften.
  3. Add ground beef, breaking it up as it cooks.
  4. When beef is browned, add tomatoes & beans (do not drain).
  5. Taste mixture & season as needed.
  6. Mix corn bread according to package instructions.
  7. Spoon corn bread batter across the top of the meat mixture.
  8. If you’re using jalapenos, place them on top of corn bread batter.
  9. Bake at 400° for 15 minutes.


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