Food Waste Free Recipes

Chili Pie with Honey Cornbread Crust

  • Main
  • Cooking Time: 45 minutes
  • Preparation Time: 15-20 minutes
  • Serves: 6-8
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!

Ingredients

  • 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

MORTON®
FINE HIMALAYAN PINK SALT

  1. Preheat the oven to 400 degrees Fahrenheit.

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

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

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

  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. 

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

  7. Add tomatoes and tomato paste and stir to combine.

  8. Add the stock and beans.

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

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

     

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

  12. Add honey, jalapeno, and cheese to the batter.

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

     

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!