Skillet Chili Pie With Cornbread Topping

Total Time: 38 mins Preparation Time: 25 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 1/4 cups chopped onions
• 2 -3 fresh minced garlic cloves
• 1 small green bell pepper, chopped
• 1/2-3/4 lb lean ground beef
• salt and pepper
• 1 1/2 cups canned corn niblets, drained
• 3 teaspoons chili powder (or to taste)
• 1 teaspoon cumin
• 1/2 teaspoon sugar
• 3/4 cup water
• 1 (14 ounce) can pinto beans, drained
• 1 (14 ounce) can stewed tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup buttermilk
• 1 egg , s, ightly beaten

Recipe

• 1 to make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain very well.
• 2 add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
• 3 cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• 4 remove the skillet with the ground beef mixture from heat; set aside.
• 5 to make the corn bread topping: combine dry ingredients in a bowl.
• 6 in another small bowl, combine the egg and buttermilk; add to the dry ingredients, stirring until moistened.
• 7 spoon evenly over the gound beef mixture in the skillet.
• 8 set oven to 400 degrees.
• 9 bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
• 10 delicious!