Chili Pot Pie with Honey Butter Cornbread Crust
Chili Pot Pie with Honey Butter Cornbread Crust
Ingredients
For the Chili Base
- 1 pound ground beef, 80/20
- 10 ounces beef sausage, sliced
- 1/2 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 2 cans dark red kidney beans, drained
- 1 can pinto beans, drained
- 1 1/2 cups beef broth
- 1/8 cup brown sugar
- 1 salt, to taste
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons vegetable oil, as needed for cooking
For the Spice Blend
- 1/2 tablespoon chicken powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 2 teaspoons paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon black pepper
For the Cornbread Crust
- 2 cans Pillsbury Cornbread Swirls
- 1 tablespoon melted butter, for brushing
For the Honey Butter
- 5 tablespoons salted butter, softened
- 1 tablespoon honey
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min
- 3
Remove the seasoned ground beef from the pot and set aside in a bowl, leaving any rendered fat in the pot.
⏱️ 2 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 7 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 20 min
- 9
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.
⏱️ 5 min•🌡️ 375
- 10
Pour the hot chili into a 9x13 inch casserole dish. Open the cans of Pillsbury Cornbread Swirls and peel the dough into strips.
⏱️ 3 min
- 11
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.
⏱️ 5 min
- 12
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.
⏱️ 40 min•🌡️ 375
- 13
While the pot pie bakes, prepare the honey butter: In a small bowl, combine the softened salted butter and honey. Mix until smooth.
⏱️ 2 min
- 14
Once the chili pot pie is removed from the oven, immediately brush the warm cornbread crust generously with the prepared honey butter.
⏱️ 1 min
- 15
Let the pot pie cool for a few minutes before serving. Enjoy your hearty Chili Pot Pie!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Pot Pie with Honey Butter Cornbread Crust
For the Chili Base
- 1 pound ground beef, 80/20
- 10 ounces beef sausage, sliced
- 1/2 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 2 cans dark red kidney beans, drained
- 1 can pinto beans, drained
- 1 1/2 cups beef broth
- 1/8 cup brown sugar
- 1 salt, to taste
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons vegetable oil, as needed for cooking
For the Spice Blend
- 1/2 tablespoon chicken powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 2 teaspoons paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon black pepper
For the Cornbread Crust
- 2 cans Pillsbury Cornbread Swirls
- 1 tablespoon melted butter, for brushing
For the Honey Butter
- 5 tablespoons salted butter, softened
- 1 tablespoon honey
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
Remove the seasoned ground beef from the pot and set aside in a bowl, leaving any rendered fat in the pot.
⏱️ 2 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 7 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 20 min - 9
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.
⏱️ 5 min•🌡️ 375 - 10
Pour the hot chili into a 9x13 inch casserole dish. Open the cans of Pillsbury Cornbread Swirls and peel the dough into strips.
⏱️ 3 min - 11
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.
⏱️ 5 min - 12
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.
⏱️ 40 min•🌡️ 375 - 13
While the pot pie bakes, prepare the honey butter: In a small bowl, combine the softened salted butter and honey. Mix until smooth.
⏱️ 2 min - 14
Once the chili pot pie is removed from the oven, immediately brush the warm cornbread crust generously with the prepared honey butter.
⏱️ 1 min - 15
Let the pot pie cool for a few minutes before serving. Enjoy your hearty Chili Pot Pie!
⏱️ 5 min