Fire Pit Chili Pie
From keni 13 years ago
- ~30 min to make
- Serves 6
A simple, spicy chili mixture is whipped up in a cast iron skillet, then topped with a corn bread batter to bake up into a complete, one pot meal. Great for campfires, the grill, or you can just bake it in the oven!
Ingredients
- 1 large onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 bell pepper, chopped shopping list
- 1-2 jalapenos or other hot pepper, diced(sub a can of mild green chilies, instead, if desired) shopping list
- 1lb ground meat(I used venison, but you can use beef, turkey, chicken, etc, too, if desired) shopping list
- 1T chili powder shopping list
- 2t ground cumin shopping list
- 1/2-2t cayenne shopping list
- 1 can rotel style tomatoes, undrained shopping list
- 1 14oz can all natural diced tomatoes, drained shopping list
- 1 can chili beans, undrained shopping list
- kosher or sea salt and fresh ground pepper shopping list
- 1batch of simple cornbread recipe, like this one, batter only: Nothing To It Cast Iron Corn Bread shopping list
How to make it
- Prepare the corn mix batter and let it rest while preparing the chili portion.
- In large(14 inch or so) cast iron skillet, cook meat, onions, garlic and both kinds of peppers until meat is no longer pink( cook a lil longer if you're using poultry).
- Add remaining ingredients, other than the corn bread batter, and cook over a medium heat for about 10 minutes or so, to blend and heat through.
- Add corn bread batter to the top of the chili mixture in the pan and smooth toward the edges.
- Bake in the oven 400 or place in a hot grill or over a hot fire, for about 20 minutes, or until corn bread is done.
- Let rest briefly before scooping and serving right outta the pan! :-)
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