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Cottage Life – Chili Pie with Cornbread Topping

Chili Pie with Cornbread Topping By Jane Rodmell

The perfect pan for this recipe is your trusty old skillet that happily goes from stovetop to oven and makes a great serving dish, too. Use stewing beef for a pleasant chunky texture or ground beef for speed.


2 tbsp vegetable oil (approx.) (30 ml)

1 1/2 lbs stewing beef, finely chopped, or ground beef (675 g)

1 onion, finely chopped

1 tbsp finely chopped garlic (15 ml)

1/2 red pepper, finely chopped

1/2 green pepper, finely chopped

1 jalapeño pepper, seeded and finely chopped (optional)

2 tbsp chili powder (30 ml)

1 tsp cumin (5 ml)

1 19 oz (540 ml) can black beans, rinsed and drained

1 19 oz (540 ml) can plum tomatoes, chopped and juice reserved

2 tbsp chopped fresh coriander (optional)

kosher or sea salt and freshly ground black pepper

Cornbread Topping (recipe follows)

1/2 cup grated cheddar cheese (125 ml) (optional)


1. Heat oil in a large ovenproof skillet. Add beef in batches and brown on all sides. Remove with a slotted spoon and set aside.

2. Add onion, garlic, and peppers to the skillet. (If using stewing beef, you may need a little extra oil; if using ground beef, drain off all but 1–2 tbsp/15–30 ml of fat.) Cook vegetables over medium heat, stirring occasionally, until tender, about 5 minutes. Add chili and cumin and cook for 2–3 minutes more, stirring frequently.

3. Return beef to pan. Stir in beans, tomatoes and juice, and coriander. Season and simmer, partially covered, about 30–40 minutes for stewing beef, 30 minutes for ground beef.

4. Spread Cornbread Topping on chili. Bake 20–25 minutes in a preheated 400°F (200°C) oven, until cornbread is golden and chili is bubbling. If desired, sprinkle with grated cheese during the last 10 minutes of baking. Let stand for 5 minutes before spooning from the skillet.

Serves 4–6.


Filling can be made ahead and stored for a day in the refrigerator or longer in the freezer.

Cornbread Topping


1 cup cornmeal (250 ml)

2/3 cup flour (150 ml)

1/4 cup sugar (60 ml)

2 tsp baking powder (10 ml)

1/2 tsp salt (2 ml)

1 cup buttermilk or sour milk (250 ml)

2 eggs, lightly beaten

1/4 cup butter, melted and cooled (60 ml)


1. Mix dry ingredients in a large bowl.

2. Beat milk and eggs together. Stir into cornmeal mix until just combined.

3. Gently stir in melted butter. Do not overmix.

4. Continue with step 4 for Chili Pie with Cornbread Topping.

via Cottage Life – Chili Pie with Cornbread Topping.

This entry was posted on Tuesday, March 29th, 2011 at 8:47 PM and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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