Chili Pie with Green Chile and Cheddar Cornbread Crust
Details
- Serving Size: 8
- Weight Watchers: 21 Points
Cuisine
- Southern
Ingredients
- 1 tablespoon Baking Powder
- 3 tablespoons Butter, melted
- 14 ounces can Cannelini Beans, drained & rinsed
- 14 ounces can Diced Tomatoes
- 1 tablespoon Chile Powder, plus more for sprinkling over top
- Pinch of Cinnamon
- 1 cup Cornmeal
- 1/2 teaspoon Cumin
- 2 Eggs
- 3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded
- 1 cup all-purpose Flour
- 1 cup Corn, frozen or canned (drained)
- 5 cloves Garlic, minced
- 4 ounces can Green Chiles, diced
- Sea or Kosher salt and Fresh Black Pepper
- 1 cup Milk
- Pinch of Nutmeg
- Olive oil for sauteing
- 1 teaspoon Oregano
- 1/2 teaspoon Paprika, smoked or regular
- 1/2 cup Sour Cream, plus more for serving
- 1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt
- 1/2 cup water
- 2 teaspoons Worcestershire Sauce
- 2 large yellow onions, diced
Instructions
In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper.
Add garlic and saute until fragrant.
Remove 2/3 of the mixture from pan and set aside.
Add green chilies with their juices and saute for 2-3 minutes.
Add the onion mixture, chili powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, and water.
Mix well and cook for 3-4 minutes.Preheat oven to 400 degrees and grease a 9x13 inch casserole dish.
Pour the meat mixture in and spread evenly over bottom.
Add this mixture to the dry mix and stir together.
Add the onion/green chile mixture and the remaining cup of cheese. Stir in.
Pour over top of the meat mixture.
Sprinkle Chile powder over top.
Bake 25-30 minutes or until a toothpick comes clean from center of cornbread.
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