Recipe Background
Chili Pot Pie combines chili with cornbread, perfect for move-in warmth.
The inspiration for my chili pot pie recipe came on a bittersweet Saturday afternoon, the day I helped my sister move into her first apartment. It was a transitional moment, watching her settle into a space that was truly her own. My role that day was as much emotional support as it was a means of sustenance, so I decided to whip up something warm and comforting—a dish that felt like home as much as an adventure. Since I always have a packet of chili seasoning and canned tomato sauce on hand, these ingredients became the building blocks of a dish crafted in the modest new kitchen. The move-in required all hands on deck, including a housewarming feast that would battle the afternoon hunger with its hearty richness.
Midway through unpacking, I assembled my version of a chili pot pie. Simmering ground beef and kidney beans filled the apartment with an aroma that blended comfort with new beginnings. To take it over the top, I added a layer of fluffy cornbread batter, a nod to the cornbread grandma used to make—and a clever way to include a helping of buttery bliss. I shared a tip with my sister: avoid overmixing the batter to keep it light and airy. Baking a batch of these chili pot pies in individual ramekins made them feel both personal and celebratory. Adding cheese and a dollop of sour cream on top, they became as much a warming delight as a creative venture into her new culinary chapters.
Ingredients
For the chili:
- 1 pound ground beef
- 2 (8-ounce) cans tomato sauce
- 1 (15-ounce) can kidney beans
- 1 (1.25-ounce) packet chili seasoning
For the cornbread:
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 cup cornmeal finely ground
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
- cheese optional, to taste, of your choice, shredded, for topping
- sour cream optional, to taste, for topping
Directions
- Preheat the oven to 375 degrees F.
- In a skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the tomato sauce, the kidney beans and their liquids, and the chili seasoning to the beef and stir to combine.
- Bring the beef mixture to a boil.
- Cover the skillet and reduce the heat to medium-low.
- Simmer the beef mixture, while stirring occasionally, until thickened, about 10 minutes.
- In a medium-sized bowl, add the flour, the sugar, the cornmeal, the salt, and the baking soda and whisk to combine.
- In a separate bowl, add the buttermilk, the canola oil, and the egg and whisk to combine.
- Add the wet ingredients mixture to the dry ingredients mixture and stir to combine into a batter. Do not overmix.
- Scoop 1 cup of the chili into four 9-inch ramekins.
- Spread 1/2 cup of the cornbread batter evenly over the chili in each ramekin.
- Transfer the ramekins to a baking sheet to catch any drippings.
- Bake until the cornbread is cooked through, about 20-25 minutes.
- Top with the cheese and the sour cream and serve immediately.
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