For this post, I made the Chili Pie recipe from Mary and Vincent Price’s Come into the Kitchen Cookbook. This recipe was very, very easy because you use packaged cornbread mix. As I mentioned in the first VPCC, I am a vegetarian so I omitted the ground beef. It was still delicious! Chili Pie could easily become a staple. I will definitely be making this again and again. As someone originally from the South, I grew up eating cornbread, so I love this!
1 pound ground beef
1 onion, chopped
1 tablespoon oil
1 cup cooked red beans
1/2 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
Tabasco sauce (a dash)
8 ounces tomato sauce
1 8- or 10- ounce package cornbread mix
Brown the ground beef and the chopped onions in the oil. Add the red beans, chili powder, salt, Worcestershire, a dash of Tabasco, and the tomato sauce. Simmer for 15 minutes and then pour into an oiled 9-inch pie pan. Make up the cornbread mix as the label directs. Pour on top. Bake in 450 degree F. oven for 20 minutes or till the cornbread is done. Invert on a platter. Makes 6 servings.