Chili Cornbread Pies

Recipe by: Chop Shop Team

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Warm, hearty, and oh-so-satisfying, these Chili Cornbread Pies are the ultimate comfort food!
Rich, savory chili made with ground beef, kidney beans, and our Spicewalla X Chop Shop Fajita Seasoning is topped with a golden, buttery cornbread crust and baked to perfection. Served piping hot, they’re perfect for cozy nights or casual gatherings. Add your favorite toppings like shredded cheddar, sour cream, and scallions for a personalized touch.

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Ingredients

For the Chili:

• 1 Tbsp. extra-virgin olive oil

• 1/2 large white onion, chopped

• 1 green bell pepper, diced

• 3 cloves garlic, finely chopped

• 2 Tbsp. tomato paste

• 1 1/2 lb. ground beef

• 2-3 Tbsp. Spicewalla X Chop Shop Fajita Seasoning

• Kosher salt

• Freshly ground black pepper

• 1 (28-oz.) can crushed tomatoes

• 1 (15-oz.) can kidney beans, drained

For the Cornbread Topping:

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/4 cup granulated sugar

• 1 Tbsp. baking powder

• 1/2 tsp. salt

• 1 cup whole milk

• 1/3 cup vegetable oil or melted butter

• 1 large egg

Optional Toppings:

• Shredded cheddar cheese

• Sour cream

• Sliced scallions

Instructions

Step 1: Prepare the Chili

1. Preheat your oven to 375°F (190°C).

2. In a large pot over medium heat, heat the olive oil. Add the onion and green bell pepper, cooking until slightly softened and translucent, about 5 minutes.

3. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste, coating the vegetables.

4. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.

5. Stir in the Spicewalla X Chop Shop Fajita Seasoning. Season with salt and black pepper to taste.

6. Pour in the crushed tomatoes and kidney beans. Bring the mixture to a boil, then reduce heat to medium. Simmer, stirring occasionally, until flavors meld and liquid slightly reduces, about 20 minutes. Adjust seasoning as needed.

Step 2: Make the Cornbread Topping

1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

2. In a separate bowl, whisk the milk, vegetable oil or melted butter, and egg until combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 3: Assemble and Bake

1. Divide the prepared chili into oven-safe small bowls or ramekins, filling about 3/4 full.

2. Spoon the cornbread batter on top of the chili in each bowl, spreading it evenly to cover the surface.

3. Place the bowls on a baking sheet to catch any spills. Bake in the preheated oven until the cornbread topping is golden brown and cooked through, about 20–25 minutes.

Step 4: Serve

1. Let the chili cornbread pies cool slightly before serving.

2. Top with shredded cheddar cheese, sour cream, and sliced scallions, if desired.

Enjoy your delicious, comforting chili cornbread pies!