Mini Chili Pot Pies

Chili + Cornbread = Mini Chili Pot Pies 🥧

You can make the chili ahead of time and then just use whatever cornbread recipe you love to put on top.

Scoop a few spoonfuls of the chili into your ramikens and top it with the cornbread batter.

Cook it in the oven according to your cornbread recipe and then let them cool.

Below is the recipe for the chili:

✨Ingredients ✨

• 1 lb. of ground beef

• 1 lb. of ground Italian sausage

• 1 lb. of stew meat

• 2 (15 oz.) cans of kidney beans, drained

• 1 (15 oz.) can of pinto beans, drained

• 1 (15 oz.) can of black beans, drained

• 2 (28 oz.) cans of diced tomatoes with juice (do not drain)

• 1 (6 oz.) can of tomato paste

• 2 cups of low-sodium beef stock

• 3 tbsp. of chili powder

• 1 tsp. of onion powder

• 1 tbsp. of Worcestershire sauce

• 1 tbsp. of minced garlic

• 1 tbsp. of dried oregano

• 2 tsp. of ground cumin

• 1 tsp. of dried basil

• 1 tsp. of fine sea salt

• 1 tsp. of ground black pepper

• 1 tsp. of paprika

✨ Directions ✨

• Heat a large stock pot over medium heat. Cook the ground beef, ground Italian sausage, and stew meat in the pot and cook until evenly browned.

• Drain excess grease. Return meat to stock pot.

• Put your diced tomatoes with juice in a food processor and blend to your liking {you can skip this step if you want the tomato chunks.}

• Add in the drained beans, diced tomatoes, tomato paste, and beef stock to the stock pot.

• Season with chili powder, onion powder, worcestershire sauce, minced garlic, oregano, cumin, basil, salt, pepper, and paprika.

• Stir to blend, then cover and simmer over low heat for 1 hour and 15 minutes, stirring occasionally.

• Uncover and cook for an additional 1 hour and 15 minutes.

This makes a large amount of chili so you can freeze leftovers!

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