BAKED CHILI CORNBREAD POT PIE
Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!
Provided by AllieGeekPi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g
GREEN CHILE PORK CORNBREAD SKILLET
Smoked pulled pork leftovers that haven't been sweetened up with sauce work best in this dish. Start by slightly crisping up the meat in the skillet over medium heat so that the pork is already hot when the cornbread batter is poured on.
Provided by cheaters
Categories Red and Green Chile
Yield 6
Number Of Ingredients 6
Steps:
- Instructions Heat the oven to 400 F. Crisp the pork in an 8 or 9-inch cast iron skillet over medium heat until nice and hot. Remove from heat and spread the green chile evenly over the meat. Combine the cornmeal mix oil, cheese, and milk in a medium mixing bowl. Whisk with a fork until smooth, adding enough milk to make a creamy pourable batter. Pour the batter evenly over the green chile. Bake about 20 to 30 minutes or until golden brown and crisp. Makes 6 servings.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
SLOW COOKER PORK GREEN CHILI
This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!
Provided by Christy Blaker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h45m
Yield 12
Number Of Ingredients 24
Steps:
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g
PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
CHILI POTPIES
Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.
Nutrition Facts : Calories 354 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges
PORK GREEN CHILE
A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.
Provided by DEONNE1
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g
SLOW COOKER PORK SHOULDER CORNBREAD CHILI RECIPE BY TASTY
Here's what you need: pork shoulder, seasoned salt, cumin, kidney bean, tomato, onion, red enchilada sauce, cornbread mix, cheddar cheese
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 8 grams
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
CORNBREAD-TOPPED CHILI POT PIE
Chilly weather calls for chili, and chili calls for cornbread. But doesn't chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie?
Provided by Food Network Canada
Categories beans,beef,comfort food,dinner,Main,tomatoes
Time 1h55m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
- Heat remaining 2 Tbsp of oil in recently used pot (no need to clean) over medium, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
- Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
- Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
- Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
- Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
- Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
- Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.
CHILI CORNBREAD POT PIE
Seasoned meat and beans are topped with cornbread batter and baked. Great potluck dish!
Provided by Andi Gleeson
Categories Main
Yield 6 -8
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Spray a 9 x 13" pan with cooking spray.
- Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
- Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
- Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
- Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
- Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
GREEN CHILI POT PIE
Steps:
- Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
- Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
- Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
- Preheat the oven to 375 degrees F.
- In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
- Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
- Bake for 30 minutes or until golden brown. Let cool 5 minutes.
SKILLET CHILI PIE WITH CORNBREAD TOPPING
You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.
Provided by Kittencalrecipezazz
Categories Meat
Time 38m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
- Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Remove the skillet with the ground beef mixture from heat; set aside.
- To make the corn bread topping: combine dry ingredients in a bowl.
- In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
- Spoon evenly over the gound beef mixture in the skillet.
- Set oven to 400 degrees.
- Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
- Delicious!
CROCK POT BEEF CHILI WITH CORNBREAD TOPPING
Children, adults and teenagers all love this savory chili with its unusual cornbread topping. A great finish to a day of hiking or skiing, all it needs is a big salad and some robust red wine. Serve with plenty of your favorite salsa, sour cream and finely chopped red or green onion.
Provided by Olha7397
Categories One Dish Meal
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 30
Steps:
- In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
- Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
- Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
- Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
- TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
- Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
- TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
- The 150 Best Slow Cooker recipes. J Finlayson.
Nutrition Facts : Calories 597.8, Fat 23.4, SaturatedFat 10.6, Cholesterol 97.7, Sodium 1078.7, Carbohydrate 71.6, Fiber 10.5, Sugar 10.3, Protein 30.1
PORK TAMALE POTPIE WITH CORN BREAD CRUST
Steps:
- Make the pork mixture
- In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
- Make the topping
- Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
- Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.
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