Chili Cornbread Pie (Print Version)
# Ingredients:
→ Chili
01 -
1 teaspoon cumin
02 -
1 tablespoon worcestershire
03 -
3 jalapenos, diced
04 -
1.5 pounds ground beef (80/20)
05 -
1 tablespoon cider vinegar
06 -
1/4 cup coconut oil
07 -
5 cloves garlic, minced
08 -
1 pinch clove
09 -
1 large onion, diced
10 -
3 tablespoons chili powder
11 -
1 teaspoon dried oregano
12 -
28 oz crushed tomatoes
→ Cornbread
13 -
2 teaspoons baking powder
14 -
1/2 cup corn flour
15 -
1/2 cup yellow cornmeal
16 -
1/2 teaspoon baking soda
17 -
1 cup ap flour
18 -
2 teaspoons salt
19 -
2 tablespoons sugar
20 -
2 eggs
21 -
3 cups sour cream
# Instructions:
01 -
Melt the coconut oil, cook the beef for 5 minutes. Stir in onion and jalapenos, let them cook for 10 minutes. Toss in garlic and cook 2 more minutes. Add everything else, cover it up, and simmer for 1-2 hours.
02 -
Line a 9x9 pan with parchment and pour in the chili to 2-inch depth. Pop it in the fridge overnight with a cover.
03 -
Set your oven to 425°F. Mix up the dry stuff first, then stir in the eggs and sour cream until smooth.
04 -
Spray 4 mini springform pans with oil. Pour in a layer of batter. Cut the cold chili into rounds, lay them in the pans, and top with more batter.
05 -
Bake for 25 minutes. Once baked, cool for 5 minutes and remove from pans. Sprinkle with cheese, sour cream, and jalapenos for serving.
# Notes:
01 -
Chili needs time to chill overnight
02 -
You'll need mini springform pans
03 -
Top with your choice of garnishes