There is nothing like combine rich Chili with Cornbread into a delicious Chili Pie. This pie is an amazing one pot meal that will feed a large family!

Corn Bread Chili Pie

1 tablespoon lard

1 medium onion, diced

1 medium green pepper, diced

1 1/2 pound ground beef

2 1/2 tsps chili powder

2 tsps ground cumin

2 tsps granulated sugar

1 tsps garlic powder

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 (16 oz.) can red kidney beans, pinto beans or black beans , drained and rinsed

1 pint of tomato sauce or (16 oz.) can tomato sauce

1/2 can or jar of water, use the tomato sauce jar

1 mixture of corn bread batter

Preheat oven to 400 degrees. Place your 12 inch Cast Iron Skillet on the stove at medium low heat. Add your lard to the pan once melted. Add your onion, green pepper, and ground beef. Cook until onion are clear and burger is brown. Add your spices and beans, stir until mixed. Cook for a 3 minutes to warm the spices. Add your tomato sauce and water. What I like to do to pour the water directly in my tomato sauce jar so that I can get any leftovers out of the jar or can. Simmer the chili for about 5 minutes or until you get your corn bread batter mixed up. You can get my recipe for corn bread here. I mix a little cheese in my batter so it will be perfect to top this chili pie. Pour your batter over your chili, be careful your pan will be very hot. Once batter is spread evenly and topped with cheese. Place your cast iron skillet into the heated oven and cook for 15- 20 minutes or until corn bread is cooked though and golden brown. Cool for 5 minutes and serve!