Fireman's Chili Pot Pies
Chili Ingredients: |
|
| 1 Package | Fireman's Chili Soup Mix |
| 2 Lbs. | Ground Beef (Or Any Ground Meat You Prefer) |
| 1 Can (14.5 oz.) | Petite Diced Tomatoes, Drained |
| 1 Can (15 oz.) | Chili or Red Beans, Drained |
| 3 Cups | Water |
Corn Bread Topping: |
|
| 1 Package (10 oz.) | Corn Bread Mix |
| 1 Large | Egg |
| 2 Tbsp | Sugar (or Honey) |
| ½ Tbsp | Vegetable Oil |
| ¼ Cup | Buttermilk |
| ½ Cup | Beer (Your Preference) |
| ½ Cup + 2 Tbsp, Divided | Finely Shredded Cheddar Cheese |
| 6 Strips | Bacon, Cooked & Chopped |
| Optional | Sour Cream |
*You will also need 4 - 9 oz. Ramekins for cooking
Instructions:
For Chili:
1) Brown ground meat in a large skillet seasoned with salt and pepper; drain and transfer to a large saucepan.
2) Add the contents of soup mix, water, beans and tomatoes to saucepan. Cook on medium-high until chili comes to a boil, then reduce heat to a low/medium heat. Simmer 15 to 20 minutes, stirring frequently.
3) Keep on low heat until ready to use.
For Cornbread Topping:
1) In a medium mixing bowl combine corn bread mix, sugar (or honey), egg, oil, buttermilk and beer; mix until thoroughly blended.
2) Add cheddar cheese; blend well. Then add in the chopped or crumbled bacon pieces: mix thoroughly once more. Set aside.
Making The Pot Pies:
1) Preheat oven to 375°F.
2) Place a piece of foil on a baking sheet. Spray each of the ramekins with nonstick spray and place them on the foil-lined baking sheet.
3) Remove chili from heat. Carefully spoon about 1 Cup of the chili into each of the ramekins. *Ensure that each of the cups has an even amount of chili. Leave about 1" to 1 1/2" space on top for the cornbread mixture. Reserve any left over chili for later use. You can also freeze it for longer storage.
4) Spoon about a 1/2 Cup of the cornbread mixture over the chili. Do not fill all the way to the rim. Leave about 1/4" of space from the top of each cup or mix may spill over.
5) Scoop 1/2 Tbsp of the shredded cheddar cheese using a measuring spoon and place it neatly in the center of the cornbread mixture; place ramekins in the oven.
6) Cook chili pot pies for 25 minutes or until golden brown and cornbread is heated through. Let cool about 8 minutes and serve. Top with additional shredded cheddar cheese and sour cream (if desired).
Enjoy!
1 comment
This recipe is great! I love that I can make a complete meal in one cup. The Fireman’s Chili has a really nice spicy kick that balances really well with the cornbread topping! Bacon and cheese make this awesome meal even better!