This is a beef chilli made with diced beef rather than minced beef, topped with a delicious light cornbread, finished with cheese. It can be enjoyed anytime of year and is a meal in its self or can be shared with someone then add a side dish such as salad or fries.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisineWikipedia
What can I serve this with?
It’s pretty much a meal in its self, but if you share a pie, it goes well with roasted mini potatoes.
What if I don’t like…?
If you don’t like mixed beans, baked beans or kidney beans will always work well. Or no beans.
The chilli beef can be cooked in advance, but no more than 3 days in advance. And then add the cornbread later.
Transfer to smaller pie dishes to aid cooling, or stir the pie mixture to help it cool also.
Once safely and sufficiently cooled, cover with a lid and freeze for up to 3 months but not any longer.
The cornbread from my experience doesn’t survive the freezing and defrosting process. Without going a little mushy.
This just guidance, please ensure heated through before eating.
Chilli beef cornbread pies
- 4-6 small pie dishes
- ovenproof dish
Ingredients : filling
- 3 tsbs olive oil
- 500 g diced beef
- 1 large onion
- 2 garlic cloves
- 1 red chilli pepper diced
- 1 tsp oregano
- ½ tsp coco powder
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 200 ml beef stock make with beef stockpot not cubes for a fuller flavour
- 400 g mixed beans such as Heinz 5 beans
- 3 large roasted peppers from a jar
- ½ tsp Chilli powder
- Salt and pepper to season
Ingredients : cornbread
- 125 g plain flour
- 125 g cornmeal
- ½ tsp salt
- 120 g butter Melted but allow to cool, but not set again
- 2 Eggs medium
- 250 ml butter milk
- ½ tsp baking powder
- 125 g strong cheddar block for grating not pre grated
Method: pie filling
- Pre-heat the oven to 170C / 338F
- Heat a splash of olive oil in a large frying pan and brown the beef, then remove and set aside.3 tsbs olive oil
- Reducing the heat of the frying pan, fry the onion and garlic and until soft and golden brown.500 g diced beef, 2 garlic cloves, 1 large onion
- Add the chilli pepper, oregano, coco powder and tomato purée to the pan and fry and mix then add the beef back in to the frying pan with the beef juice and cook for 5 minutes1 red chilli pepper, 1 tsp oregano, 1 tbsp tomato purée, ½ tsp coco powder
- Add the tomatoes and beef stock and simmer, then transfer to an ovenproof dish for one hour, after the hour is up.1 tbsp tomato purée, 200 ml beef stock, 400 g tin chopped tomatoes
- Adding the mixed beans and peppers in to the dish and stir well and put back in the oven for another hour or until the meat is tender.400 g mixed beans, 3 large roasted peppers from a jar, Salt and pepper to season
- Spoon in to 4–6 small pie dishes, leaving space for the pie topping.
- Mix together, flour, cornmeal and salt in a large mixing bowl. In another bowl, combine the melted (but now cooled) butter, eggs and buttermilk, baking powder and chilli pepper, then add the dry ingredients to the wet and mix, until just combined.125 g plain flour, 125 g cornmeal, ½ tsp salt, 120 g butter, 250 ml butter milk, ½ tsp baking powder, 2 Eggs
- Spoon the cornbread mixture over the chilli beef, top with cheese and bake in an oven for 30min125 g strong cheddar, Salt and pepper to season
Make the pie before the topping and cool for reheating later for a quicker meal. DO NOT USE pre grated cheese, or you might end up with the “unmelted cheese look” as I did
If the chilli is lacking, a “little heat” for your liking. Add a little chilli powder
Make the pie before the topping, for a quicker meal.
Recipe based on this BBC good food “Chilli beef cornbread pies”