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In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and break it up with a spatula. Cook until fully browned, about 8-10 minutes.
While the beef cooks, combine all the spice blend ingredients in a small bowl. Once the ground beef is browned, sprinkle half of the spice blend over the beef and stir to combine. Continue cooking for 1 minute.

Remove the seasoned ground beef from the pot and set aside in a bowl, leaving any rendered fat in the pot.

Add the sliced beef sausage to the hot pot with the beef fat. Cook until the sausage is nicely browned on all sides, about 5-7 minutes. Remove the browned sausage and set aside in a separate bowl.

Reduce the heat to medium-low. Add the remaining half of the spice blend to the hot oil in the pot. Stir quickly for about 20 seconds to bloom the spices, being careful not to burn them.

Immediately add the chopped yellow onion, green bell pepper, red bell pepper, and minced jalapeño to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the canned diced tomatoes (undrained), drained dark red kidney beans, and drained pinto beans. Add the brown sugar and salt to taste. Mix well.

Return the cooked ground beef and beef sausage to the pot. Pour in the beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let the chili simmer for 15-20 minutes, allowing the flavors to meld.

Preheat your oven to 375°F. If desired, for a thicker chili, use the back of a spoon to smash some of the beans against the side of the pot.

Pour the hot chili into a 9x13 inch casserole dish. Open the cans of Pillsbury Cornbread Swirls and peel the dough into strips.

Arrange the cornbread strips over the chili in a lattice pattern or simply lay them side-by-side to cover the top. Brush the cornbread crust with melted butter.

Bake for 35-40 minutes, or until the cornbread crust is golden brown and thoroughly baked through. Keep an eye on it as oven temperatures can vary.

While the pot pie bakes, prepare the honey butter: In a small bowl, combine the softened salted butter and honey. Mix until smooth.

Once the chili pot pie is removed from the oven, immediately brush the warm cornbread crust generously with the prepared honey butter.

Let the pot pie cool for a few minutes before serving. Enjoy your hearty Chili Pot Pie!


In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and break it up with a spatula. Cook until fully browned, about 8-10 minutes.
While the beef cooks, combine all the spice blend ingredients in a small bowl. Once the ground beef is browned, sprinkle half of the spice blend over the beef and stir to combine. Continue cooking for 1 minute.

Remove the seasoned ground beef from the pot and set aside in a bowl, leaving any rendered fat in the pot.

Add the sliced beef sausage to the hot pot with the beef fat. Cook until the sausage is nicely browned on all sides, about 5-7 minutes. Remove the browned sausage and set aside in a separate bowl.

Reduce the heat to medium-low. Add the remaining half of the spice blend to the hot oil in the pot. Stir quickly for about 20 seconds to bloom the spices, being careful not to burn them.

Immediately add the chopped yellow onion, green bell pepper, red bell pepper, and minced jalapeño to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the canned diced tomatoes (undrained), drained dark red kidney beans, and drained pinto beans. Add the brown sugar and salt to taste. Mix well.

Return the cooked ground beef and beef sausage to the pot. Pour in the beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let the chili simmer for 15-20 minutes, allowing the flavors to meld.

Preheat your oven to 375°F. If desired, for a thicker chili, use the back of a spoon to smash some of the beans against the side of the pot.

Pour the hot chili into a 9x13 inch casserole dish. Open the cans of Pillsbury Cornbread Swirls and peel the dough into strips.

Arrange the cornbread strips over the chili in a lattice pattern or simply lay them side-by-side to cover the top. Brush the cornbread crust with melted butter.

Bake for 35-40 minutes, or until the cornbread crust is golden brown and thoroughly baked through. Keep an eye on it as oven temperatures can vary.

While the pot pie bakes, prepare the honey butter: In a small bowl, combine the softened salted butter and honey. Mix until smooth.

Once the chili pot pie is removed from the oven, immediately brush the warm cornbread crust generously with the prepared honey butter.

Let the pot pie cool for a few minutes before serving. Enjoy your hearty Chili Pot Pie!
