Tuesday, October 6, 2009

Easy Chili Pie

If you're not completely sick of beans after last week's rice and beans fast, this recipe is a perfect fall or winter meal. I got it from a Real Simple magazine a few years ago and it's been a favorite in our house ever since!

1 lb. sweet Italian chicken sausage, casings removed
1 T. chili powder
2 15-oz. cans of kidney beans in sauce (I usually use chili beans instead-not canned chili, just chili beans)
1/2 cup hot salsa
1 8-1/2 oz. box of corn bread mix, plus required ingredients (like Jiffy)
1 cup shredded cheddar cheese

1.) Heat oven to 400 degrees.

2.) Cook sausage over medium heat in an oven-safe skillet (such as cast iron), breaking up the meat until it's no longer pink. Drain the fat.

3.) Add chili powder and cook, stirring constantly for 1 minute. Add beans and salsa. Heat to boiling.

4.) Meanwhile, prepare corn-bread mix according to the label directions. Stir in cheddar cheese.

5.) Remove chili from heat and spread corn-bread mixture over the chili.

6.) Place skillet in the oven and bake 15-20 minutes or until golden. Remove from oven and let rest for 10 minutes before serving.

If you don't have a cast iron or oven-safe skillet, you can also transfer the chili to a casserole dish before it goes into the oven.


1 comment:

Jennifer said...

yum, i've always wanted to try someting like this.