"Chili is much improved by having had a day to contemplate its fate."
- John Steele Gordon
My mom created this recipe when I was a kid. It was an instant hit and has survived for 18 years in her handwritten collection of "My Favorite Recipes." It is basically chili with a Mexican-style cornbread on top. You can use canned chili (as the recipe is written), but if you have homemade chili and want to use that you certainly can. It can't get much simpler than this, and I had dinner on the table in about 40 minutes last night including prep time. My daughter loves it, but my son doesn't tolerate beans (texture issue). It is fabulous served up with salsa and sour cream and a side of rice.
My mom created this recipe when I was a kid. It was an instant hit and has survived for 18 years in her handwritten collection of "My Favorite Recipes." It is basically chili with a Mexican-style cornbread on top. You can use canned chili (as the recipe is written), but if you have homemade chili and want to use that you certainly can. It can't get much simpler than this, and I had dinner on the table in about 40 minutes last night including prep time. My daughter loves it, but my son doesn't tolerate beans (texture issue). It is fabulous served up with salsa and sour cream and a side of rice.
Chili Pot Pie
1 can Brooks Chili Beans
1 can Hormel Chili without Beans
1 can Rotel tomatoes with green chilies
1 egg
1/4 cup oil
1 1/2 cup cornmeal mix
shredded cheese
NOTE: If you do not have chili beans and chili without beans, you can use 2 cans of chili with beans (which is what I did)
1. If you are using a can of chili beans and a can of chili without beans, stir them together in a bowl before spreading them in a 9x13" oven-proof casserole dish. If you are using 2 cans of chili with beans, spread them in the bottom of the dish - no need to mix them beforehand.
2. In a medium mixing bowl, stir together the egg, oil, and Rotel until mixed.
3. Add the cornmeal mix to the Rotel mixture and stir until combined. It will be somewhere between the consistency of White Lily Cornbread batter and pancake batter.
4. Pour the cornbread mixture evenly over the chili in the casserole dish. Use a spoon or spatula to gently spread the mixture to the edges. Be sure to cover any bare spots and all the way around the edge of the dish so the chili doesn't bubble up through it.
5. Bake in a 400º oven for 30-35 minutes or until the cornbread is done in the middle (don't mistake moisture from the chili as raw cornbread batter when you check it) and golden brown.
6. Top with shredded cheese of your choice and return to the oven for approximately 5 minutes, until the cheese is melted and bubbly.
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