It combines two dishes that go perfectly together into one tasty main.
I cant quite pinpoint when I even learned to put the two together.
Was it at the school cafeteria?
Simply Recipes / Mihaela Kozaric Sebrek
Did my childhood friends mom serve it that way?
I exclaimed to myself That makes so much sense!
This retro upside-down chili pie takes the classic pairing and turns it into a fun dish.
Simply Recipes / Mihaela Kozaric Sebrek
Any diehard chili fan will love this casserole.
Instead of heating up chili and baking cornbread separately, cook them all at once for a complete dinner.
It just takes a few ingredients and a few minutes to whip up.
Simply Recipes / Mihaela Kozaric Sebrek
For me means meat, beans, and veggies like corn.
My favorite brands for this recipe are Stagg and Hormel.
If youre going for homemade,beef chiliorvegetarian chiliare tasty choices for this dish.
Its a fun way to use up extra chili if you made a big batch the night before.
Its okay if the chili is not exactly 30 ounces or 4 cupsthats the beauty of a casserole!
A touch of extra filling wont completely change this dish.
Have a baking sheet and an 8-inch pan ready.
Warm up the chili and water on the stovetop over medium heat until it is lightly simmering.
Alternatively, add to a large, microwave-safe dish and microwave in 30-second increments.
This allows for an even, shorter baking time.
Simmering it with a bit of water will loosen up the canned or leftover chili.
If your chili is especially thick, add up to another 1/2 cup of water.
Turn off the heat and transfer the chili to your casserole dish.
You should have about an inch of headspace left in the pan.
Using a whisk or fork, stir everything together until well incorporated.
I use a big wooden spoon to drop about 1/4 cup portions all over the chili.
Bake for 15 minutes, rotate the pan, and bake for another 15 to 25 minutes.
The cornbread batter should have risen and be a deep yellow color.
Let the casserole cool for about 10 minutes before serving so the chili can set.
