Cornbread Chili Pot Pie

A hearty homemade chili topped with a fluffy cornbread topping!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 351kcal

In a large soup pot or Dutch oven, brown and crumble 2 pounds ground beef. Drain excess fat.
Add 2 (15 ounce) cans red kidney beans, drained and rinsed, 1 (15 ounce) can whole kernel corn, drained, 1 (15 ounce) can tomato sauce, 6 ounce can tomato paste and 2 cups water. Stir to combine.
Bring the chili to a boil, then reduce the heat to low.
Add 1 jalapeno, minced, ½ teaspoon cayenne pepper, 3 Tablespoons chili powder, 1 ½ teaspoons salt, 1 teaspoon black pepper and 2 teaspoons sugar. Stir to combine.
Cover and simmer for 35 minutes.
When the chili is nearing the end of cooking, preheat the oven to 375F degrees.
Place (8) 9-ounce ramekins onto a baking dish. Add one cup of chili to each 9-ounce ramekin.
NOTE: This recipe can make up to 8 ramekins (only 4 are shown here.) If you only want to make 4, you can freeze the remaining (cooled) chili to use another time.
Add 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix, 2 large eggs and 2/3 cups milk or water to a medium bowl and stir until just combined. Some lumps are okay.
Add ½ cup of the cornbread mix to the top of the chili and spread it evenly on top.
Bake on the middle oven rack for about 20-25 minutes or until the cornbread is cooked through.
NOTE: Oven times can vary so go by dinners not just by time.
Serve immediately with your favorite toppings!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can get away with using one pound ground beef. It won't be as thick and meaty but will still taste great.
Can't find Jiffy mix? Just use a cornbread mix totaling about the same amount of ounces & make according to directions of packaging.