Cast iron skillet filled with cornbread topped chili, featuring slices of cornbread served on plates, showcasing a hearty and comforting meal.
Main Food Waste Free Recipes

Chili Pie with Honey Cornbread Crust

Recipe provided by Chef Joel Gamoran (@joelgamoran)

Chili + Pie = Guaranteed awesome! This chili pie is sure to please your crowd, and you probably already have everything on hand to make it. Bonus points: if you have leftover chili, skip a few steps and go right to the pie-making to create this ultimate up-cycled comfort meal!

I love using Morton® Fine Himalayan Pink Salt for this dish because the crystals dissolve quickly making it easy to blend evenly within the chili sauce, distributing great flavor throughout the whole meal, helping to elevate this dish!
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Ingredients Instructions

Key Information

Dish Type

Main

Time

Prep: 15-20 minutes

Cook: 45 minutes

Serves

6-8

Ingredient List

Ingredients and measurements.

  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 pounds ground beef
  • 1 ½ tsp. Morton® Fine Himalayan Pink Salt
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. cayenne
  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 cups unsalted chicken stock
  • 1 can beans (kidney or black or pinto)
  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup whole milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tbsp. honey
  • 1 jalapeno, chopped
  • 1 cup shredded cheddar

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Place a cast iron or heavy-duty skillet over medium/high heat.

Step 3

Add a drizzle 1 tbsp of oil and sauté the onions until translucent (about 8 minutes).

Step 4

Add the garlic and cook until aromatic (about 1 minute).

Step 5

Add the ground beef and cook until browned (pour off excess fat if needed). As it cooks, break up beef with a wooden spoon to form crumbles.

Step 6

Season with Morton® Fine Himalayan Pink Salt, pepper, chili powder, cumin, and cayenne.

Step 7

Add tomatoes and tomato paste and stir to combine.

Step 8

Add the stock and beans.

Step 9

Cook over medium heat for approximately 8 minutes as mixture is warmed through.

Step 10

Meanwhile combine the corn meal, flour, sugar, baking powder, and salt in a medium sized bowl.

 

Step 11

In a separate bowl, whisk together the milk, egg, and oil and then slowly combine with the dry ingredients.

Step 12

Add honey, jalapeno, and cheese to the batter.

Step 13

Pour the cornbread batter over the chili. Bake for 30-35 minutes.

 

Cast iron skillet filled with cornbread topped chili, featuring slices of cornbread served on plates, showcasing a hearty and comforting meal.
A cast iron skillet filled with a hearty bean mixture, featuring red kidney beans and pinto beans simmering in a savory sauce, with a wooden spoon resting in the dish.
Tips For Success

Cooking/Food Waste Tips:

  • Bean water is liquid gold! You can replace regular water with bean water in recipes for a deeper, “beanier” flavor!
  • Don’t be afraid to get adventurous with this dish by swapping out some ingredients with ones you may have on hand. Toss in ground turkey instead of beef, or pour in vegetable stock instead of chicken, get creative with the beans – this dish is yours for the taking!

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
himalayan pink salt fine

Himalayan Pink Salt Fine 17.6 oz

All-Natural Pink Salt to Enhance Your Everyday Foods.   We’ve added Himalayan Pink Salt to our lineup so home chefs can add a pop of flavor—and color—to their dishes. Morton Himalayan Pink Salt is sourced directly from the Himalayan Mountains, which are rich in iron—that’s what gives the salt its famous and irresistible pink hue.

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Morton Salt
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