Ingredients
- 2 tablespoons olive oil
- 1 medium onion, coarse dice
- 2 cloves garlic
- Ground beef and sausage, 1.5 - 2 lbs total
- 2 cups reduced sodium chicken broth
- 1 can diced tomatoes, drained
- 2 packets chili seasoning
- 2 tablespoons tomato paste
- 1 can diced tomatoes, drained
- 2 (8.5 oz) boxes Jiffy corn muffin mix
- 2 eggs
- ⅔ cup milk
- 1 cup shredded cheese
- 1 cup corn, divided
- 1 16 oz can kidney beans, drained
- 1 handful cilantro leaves, chopped
Recipe Description
With the throes of winter upon us, it is chili season in earnest. This Cornbread Chili Pie Recipe fits the bill nicely for this particular season. Made in one pot, it was devoured in one setting, and it’s a dish that we will definitely be making again, per the request of our boys. This Cornbread Chili Pie Recipe is a versatile dish that starts out on the stove top and finishes in the oven. You can use your favorite chili recipe as a base and then mix up a batch of corn bread for the topping. I took the convenience route and threw a boxed mix of Jiffy brand together.
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