Pie, Pie, Pie……..
Chocolate Chilli Pie with a Cornbread Crust
I am a PIE LOVER – pies are the ultimate comfort food for me, whether they be the light, fragrant pies of summer, or the rustic, rich pies of winter, anything with a crust gets my vote of approval. The crust can be flaky, hot water, rough puff, short, cheesy, suet or made with potatoes……they can sport a double crust or single crust, either way they will be coveted and loved by me and mine. And, when a pie is made with leftovers, as many of my pies are, they assume a thrifty personality as well as being a cinch to make. Favourite pies of mine comprise:
Curried Beef & Apricot Pie with a Salt Glaze Crust
Sugar Frosted Orange & Brandy Mince Pies
Roast Chicken & Ham Pie with a Suet Dumpling Crust
Chicken, Sausage and Mushroom Pie
But to get back to TODAY’S pie, which is my latest pie creation, it’s a “two recipe” recipe actually, a combination of chilli and cornbread, a Chocolate Chilli Pie with a Cornbread Crust. This pie recipe shares a recipe for my very popular chocolate chilli con carne, as well as a Mexican themed pie crust of cornbread – the result is a spicy, meaty pie filling with a fluffy, light cornbread crust that soaks up some of the chilli juices as it cooks…….it’s already proved to be a very successful and popular recipe in the Lavender and Lovage household. You CAN use leftover chilli if you like. but DO try my recipe for chocolate chilli if you have time, as it’s such a wonderfully rich mixture.
I am rather pleased with my recipe for Chocolate Chilli Pie with a Cornbread Crust – and next time I make it and I am considering making it in individual pie dishes for the freezer…..I’m also going to experiment with a “rolling cornmeal pie dough”……maybe like a normal shortcrust pastry recipe but with cornmeal added……it’s because I want to test drive my new personalised rolling-pin, see below, that I was sent as part of the #HiggidyRecipeHunt contest and in order to aid my pie creation! As well as the rolling-pin, I was also sent an enamel pie tin, a blackbird pie funnel, an apron and a supermarket voucher.
If you fancy a REAL autumnal feel to this pie, then look no further than my recipe for Bonfire Chilli with Beef, Chocolate and Pumpkin, which would also make a FABULOUS pie filling with the cornbread crust.
And, if you want an even more authentic Mexican feel, then I also have a recipe for “Hillybilly County Fair” Cornbread, which would also make a tasty pie crust topping.
However, if you are happy to make my latest recipe and my #HiggidyRecipeHunt entry, then the recipe is shared below, and you can also print it with or without the photo. That’s all for today, things to look out for on Lavender and Lovage over the next week are my latest recipes and travel posts for:
Spiced Runner Bean Pickle
Roast Chantenay Carrot Medley with Pomegranate Molasses and Garlic
My Suffolk Food Safari:
Street Food and Sky High Food in Singapore:
Figgy’s Christmas Pudding Giveaway:
Plus, many more recipes and events! Have a great Sunday evening, see you soon, Karen
Chocolate Chilli Pie with a Cornbread Crust
Print recipe
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | Mexican |
| By author | Karen Burns-Booth |
Ingredients
Chilli Pie Filling
- 450g minced beef
- 1 tbsp rapeseed oil
- 2 medium onions (peeled and diced)
- 3 cloves garlic (peeled and minced)
- 1/2 fresh red chilli (de seeded and finely diced)
- 1 tspn ground cumin
- 1/2 tspn ground coriander
- 1/2 tspn dried oregano
- 1 tspn chilli powder (I used Chipotle chilli powder)
- 1 tbsp tomato puree
- 1 tbsp tomato ketchup
- 1 x 400g tinned chopped tomatoes
- 1 x 400g tinned red kidney beans (drained)
- 75g dark chocolate chips
- salt and pepper to taste
Cornbread Crust
- 125g cornmeal or polenta
- 100g plain flour
- 150mls milk or buttermilk
- 1 egg, beaten
- salt and black pepper
- a little melted butter to glaze the crust
Cornbread Crust (Optional)
- bacon drippings
Note
A rich chilli made with minced beef and chocolate for an authentic Mexican taste - the chocolate enhances the depth of flavour in this comforting dish, and adds a silky richness. Top this with a fluffy cornbread crust and you have a winning pie recipe that all the family will love!
Directions
| Step 1 | Make the chilli first, OR use leftover cooked chilli to save time. |
| Step 2 | Heat the oil in a large sauce pan or pot. Fry the onion, garlic and fresh chilli gently without colouring for 5 minutes. |
| Step 3 | Add the cumin, coriander, oregano and dried chillies and stir well. |
| Step 4 | Add the minced beef to the onion mixture, and cook for 5 minutes before stirring in the tomato purée, ketchup, drained kidney beans and tomatoes |
| Step 5 | Give it all a stir and bring the chilli to a boil before reducing heat. Add the pieces of chocolate, stir well, then put the lid on the pot and cook over a gently heat for about 1 hour or until the beef is cooked and the chilli has thickened, stirring occasionally. (If it becomes too dry, add a little water.) |
| Step 6 | Season to taste with salt and pepper, and adjust the chilli heat if needed. Allow to cool for 5 to 10 minutes and then spoon it into a enamel pie tin. Pre-heat oven to 180C/350F/Gas mark 4. (Sit a pie funnel in the middle of the pie tin if using) |
| Step 7 | Make the cornbread crust: in a bowl, combine all the cornbread ingredients including the bacon dripping if using. Spoon the crust dough over the top of the chilli pie filling and around the pie funnel (if using) and bake for 30 to 35 minutes until the cornbread crust has risen and it is golden brown. Take the pie out of the oven and brush some melted butter over the crust to give a glaze. |
| Step 8 | Serve straight away with vegetables. (I served mine with a corn, pea and pimento medley that I made myself) |
Anne Stern says
Hi karen, I always enjoy your posts-thank you for sharing them. I would love to take a look at the link you provided this particular post is not active. Where can I go to find your mincemeat recipe please?
Karen Burns-Booth says
Is that Mince Pies or Mincemeat Anne? AND, thanks for your lovely comments too…..will check the link again for the mince pies…..the link works fine to the pies here: https://www.lavenderandlovage.com/2013/12/a-countdown-to-christmas-recipe-sugar-frosted-orange-brandy-mince-pies.html as does the link to the mincemeat here: https://www.lavenderandlovage.com/2011/10/the-scented-home-flowers-and-boozy-mincemeat-for-lets-make-christmas.html HOPE that helps Anne! Karen 🙂
Laura says
Hoorah for pies! I’m a pie lover too and this is a fantastic example. I don’t post pies on my blog anywhere near as often as I would like (because I’m too busy baking cakes!) but thankfully I’ve got one coming up soon =)
Karen Burns-Booth says
Thanks Laura! I am a pie addict! Karen 😉
Dom says
Mmmm chocolate chilli sounds wonderful. I love the recipe but most of all I love that cornbread crust. What a lovely idea. I bet it was beautiful and soaked up all those gorgeous juices.
Karen Burns-Booth says
The cornbread crust did exactly that Dom and it was also light and fluffy too!
Bakingaddict says
My favorite ingredients in one! I do love a good pie and I don’t make them often enough. Been cooking a lot of chili lately. Must try your recipe with chocolate. Love the personalized rolling pin – I want one too!
Karen Burns-Booth says
Thanks Ros – it is definitely Chilli weather isn’t it? I am nit sure where the rolling pin came from as it was Higgidy that sent it to me, but I love it!
Joanne T Ferguson says
G’day and why, why, why?
PIE,PIE,PIE!!! Love your Chocolate Chilli Pie and love the Cornbread Crust Karen! YUM!
I love your rolling pin!
Cheers! Joanne
Karen Burns-Booth says
Hahahaha! Hi Joanne! I love my rolling pin too, must find out where you can get them from and I will let you know! (It was sent to me by Higgidy Pies PR) Karen
Joshua Hampton says
Oh my goodness. This is a fabulous recipe. I love any excuse to eat chocolate, and this recipe is just that perfect excuse. Plus, I think the cornbread crust is amazing. Thanks for sharing this recipe.
Karen Burns-Booth says
Thanks Joshua – this was a HUGE hit with all my family and I will be making it again very soon. Karen
Glamorous Glutton says
I love the cornbread topping on this, it’s a wonderful pie recipe. I must try your chocolate chilli too. GG
Karen Burns-Booth says
THANKS GG – I am sure the Glam Teens may like this too! 😉
Julie's Family Kitchen says
Oh yum! I love a hot bowl of chilli con carne but to create a chilli pie takes it to a whole new level. Delicious.
Karen Burns-Booth says
Thanks Julie – this is such a great meal as you get your chilli and cornbread in one meal and together!
Sally - My Custard Pie says
It just so happens I have some leftover chilli… 🙂
Karen Burns-Booth says
WOO HOO! I hope you enjoy this if you make it Sally!
Alison says
I love the idea of this pie, it looks gorgeous. I never knew you could use cornbread as a crust. Will have to try this one
Karen Burns-Booth says
I think that cornbread as a crust is popular in the USA as a sort of savoury cobbler! Karen
Deena Kakaya says
Pie with a cornbread crust, now that is something that I need to get onto! x
Karen Burns-Booth says
Love a pie with cornbread crust Deena!