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Chili Cornbread Pies

  • 2 days ago
  • 2 min read

Warm, hearty, and oh-so-satisfying, these Chili Cornbread Pies are the ultimate comfort food!
Rich, savory chili made with ground beef, kidney beans, and our Spicewalla X Chop Shop Fajita Seasoning is topped with a golden, buttery cornbread crust and baked to perfection. Served piping hot, they’re perfect for cozy nights or casual gatherings. Add your favorite toppings like shredded cheddar, sour cream, and scallions for a personalized touch.

Recipe by: Chop Shop

Ingredients:
For the Chili:
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 large white onion, chopped
  • 1 green bell pepper, diced
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 1 1/2 lb. ground beef
  • 2-3 Tbsp. Spicewalla X Chop Shop Fajita Seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15-oz.) can kidney beans, drained
For the Cornbread Topping:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup whole milk
  • 1/3 cup vegetable oil or melted butter
  • 1 large egg
Optional Toppings:
  • Shredded cheddar cheese
  • Sour cream
  • Sliced scallions
Instructions:
Step 1: Prepare the Chili
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot over medium heat, heat the olive oil. Add the onion and green bell pepper, cooking until slightly softened and translucent, about 5 minutes.
  3. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste, coating the vegetables.
  4. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.
  5. Stir in the Spicewalla X Chop Shop Fajita Seasoning. Season with salt and black pepper to taste.
  6. Pour in the crushed tomatoes and kidney beans. Bring the mixture to a boil, then reduce heat to medium. Simmer, stirring occasionally, until flavors meld and liquid slightly reduces, about 20 minutes. Adjust seasoning as needed.
Step 2: Make the Cornbread Topping
  1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the milk, vegetable oil or melted butter, and egg until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 3: Assemble and Bake
  1. Divide the prepared chili into oven-safe small bowls or ramekins, filling about 3/4 full.
  2. Spoon the cornbread batter on top of the chili in each bowl, spreading it evenly to cover the surface.
  3. Place the bowls on a baking sheet to catch any spills. Bake in the preheated oven until the cornbread topping is golden brown and cooked through, about 20–25 minutes.
Step 4: Serve
  1. Let the chili cornbread pies cool slightly before serving.
  2. Top with shredded cheddar cheese, sour cream, and sliced scallions, if desired.
 
 
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