Mini Cornbread Chili Pot Pie Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 2 poblano peppers, seeded and diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
  • 1 (15-ounce) can black beans, drained and rinsed
  • ½ cup beef broth
  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • ¾ cup shredded sharp cheddar cheese
Directions
  1. Preheat the oven to 375 F.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the ground beef and cook for 5–6 minutes, crumbling until browned. Drain any excess grease.
  4. Add the diced onion, poblanos, and garlic to the beef. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
  5. Add the tomato paste and stir to combine. Cook for 1–2 minutes, until the tomato paste has darkened slightly.
  6. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, diced tomatoes, black beans, and beef broth. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 10–15 minutes, stirring occasionally, until the chili is thickened.
  7. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  8. Pour the milk, egg, and melted butter into the dry ingredients and stir until just combined.
  9. Fold in the shredded cheddar cheese.
  10. Lightly grease four oven-safe soup crocks.
  11. Divide the warm chili evenly among the crocks, using approximately 1 ½ cups per crock.
  12. Spoon the cornbread batter over the chili, dividing it evenly among the four crocks. Gently spread the batter into an even layer, covering most of the chili. Leave at least ½ inch space at the top of each crock; do not fill them all the way.
  13. Arrange the crocks on a rimmed baking sheet and bake for 25–30 minutes, until the cornbread is puffed, golden brown, and cooked through in the center. A toothpick inserted into the center should come out clean.
  14. Let rest for 5-10 minutes, then serve.