A comforting bowl of chili pot pie perfect for a spooky night in. This dish features a hearty chili made with ground beef, tomatoes, and kidney beans, topped with a delicious corn muffin layer and shredded cheddar cheese.
1: To a pot over medium-low heat, cook onions with olive oil for 5 minutes.
2: Add minced garlic and cook for 30 seconds.
3: Add ground beef and remove grease into a separate bowl once beef is nearly cooked. Discard of grease once it has cooled.
4: Season the beef with salt, pepper, paprika, and chili powder.
5: Open the can of stewed tomatoes and blend to break up thick chunks.
6: Pour in the blended stewed tomatoes, followed by tomato sauce, kidney beans, and beef broth.
7: Bring the mixture to a boil, then simmer with a lid over low heat for 10 minutes.
8: Taste and add more seasonings if needed.
9: Preheat your oven to 400°F.
10: Prepare the corn bread batter using Jiffy mix, following package instructions.
11: Pour chili into oven-safe dishes on a foiled baking sheet.
12: Sprinkle cheddar cheese on top of the chili.
13: Scoop corn muffin mix on top of the cheese layer in triangular scoops.
14: Bake chili pot pies in the oven for 10-12 minutes, ensuring the corn bread layer doesn’t burn.
15: Remove from the oven, allow to cool, and top with sour cream and a jalapeño slice before serving.
