Post by JCON on Nov 6, 2022 20:41:16 GMT -6
I made this today for an afternoon meal and it is amazing!!! Great for a cold winter day!!!
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Chili Pot Pie with Cornbread Crust:
Chili Ingredients:
▢1 lb. ground beef
▢1 15oz can tomato sauce
▢1 15oz can kidney beans
▢1 1.30oz packet of Pampered Chef Chili seasoning
▢ some diced green tomatoes
Cornbread Ingredients:
▢1/2 cup all-purpose flour
▢2 Tbsp. granulated sugar
▢3/4 cup cornmeal finely ground
▢1/2 tsp. salt
▢1/2 tsp. baking soda
▢2/3 cup buttermilk
▢1/4 cup canola oil
▢1 egg
Toppings:
▢shredded cheese
▢sour cream
Instructions:
Preheat oven to 375 degrees F.
In a skillet over medium-high heat, brown ground beef and drain excess fat.
Add tomato sauce and kidney beans, undrained, and chili seasoning and diced tomatoes. Bring to a boil and then cover.
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Mix all dry cornbread ingredients in a medium sized bowl.
Stir together wet ingredients and mix into the dry ingredients.
Spoon 1 cup of chili into four 9oz. ramekins.
Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
Bake until cornbread in cooked all the way through, about 20 minutes.
Serve immediately with cheese and sour cream.
You can get your Chili mix here:
www.pamperedchef.com/pws/jconowitch/shop/Pantry/Seasonings/Chili+Mix+3+Pack/100524?fbclid=IwAR2iNpqCC3gzPtM0nesBYArLGJ_-Zw2GolF-lH8hN9ok95J6HNJ2IklE3gQ
[Chili Pot Pie with Cornbread Crust:
Chili Ingredients:
▢1 lb. ground beef
▢1 15oz can tomato sauce
▢1 15oz can kidney beans
▢1 1.30oz packet of Pampered Chef Chili seasoning
▢ some diced green tomatoes
Cornbread Ingredients:
▢1/2 cup all-purpose flour
▢2 Tbsp. granulated sugar
▢3/4 cup cornmeal finely ground
▢1/2 tsp. salt
▢1/2 tsp. baking soda
▢2/3 cup buttermilk
▢1/4 cup canola oil
▢1 egg
Toppings:
▢shredded cheese
▢sour cream
Instructions:
Preheat oven to 375 degrees F.
In a skillet over medium-high heat, brown ground beef and drain excess fat.
Add tomato sauce and kidney beans, undrained, and chili seasoning and diced tomatoes. Bring to a boil and then cover.
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Mix all dry cornbread ingredients in a medium sized bowl.
Stir together wet ingredients and mix into the dry ingredients.
Spoon 1 cup of chili into four 9oz. ramekins.
Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
Bake until cornbread in cooked all the way through, about 20 minutes.
Serve immediately with cheese and sour cream.
You can get your Chili mix here:
www.pamperedchef.com/pws/jconowitch/shop/Pantry/Seasonings/Chili+Mix+3+Pack/100524?fbclid=IwAR2iNpqCC3gzPtM0nesBYArLGJ_-Zw2GolF-lH8hN9ok95J6HNJ2IklE3gQ
