Recipes of this nature (such as casseroles and such) never appear in my kitchen. This chili pie recipe, however, will definitely get made and I hope you try this recipe too.
Ingredients
Tablespoon olive oil
1 lb ground turkey (or beef – I use 94% lean but anything works)
1 cup chopped onion
1 cup chopped green bell pepper (or any color!)
1/2 of a jalapeño, finely chopped
2 teaspoons minced garlic
1 (8 ounce) can tomato sauce
1 (15 ounce) can dicedtomatoes
1 (16 ounce) can kidney beans
1 Tablespoon chili powder
1 Tablespoon packed light or dark brown sugar
1 and 1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon cumin (for that key chili taste!)
Cornbread Topping
1 cup (120g) cornmeal
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1 large egg, at room temperature
1 cup (240ml) buttermilk or whole milk, at room temperature
1 cup corn fresh yellow corn
Instructions
In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go– about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
Meanwhile, preheat the oven to 375°F (191°C).
Also meanwhile, whisk all of the cornbread ingredients together in a large bowl. Remove the chili from heat and spread the cornbread batter on top.
Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm.
