Pie, Pie, Pie……..Chocolate Chilli Pie with a Cornbread Crust


Pie, Pie, Pie........Chocolate Chilli Pie with a Cornbread Crust


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:

Heirloom Apple or Fruit Tart


Apple and Blackberry Pie

Curried Beef & Apricot Pie with a Salt Glaze Crust

Twelfth Night, Epiphany and Spices! Curried Beef & Apricot Pie with a Salt Glaze Crust Recipe

Sugar Frosted Orange & Brandy Mince Pies

A Countdown to Christmas Recipe: Sugar Frosted Orange & Brandy Mince Pies

Roast Chicken & Ham Pie with a Suet Dumpling Crust

Frugal Family Fare: Roast Chicken & Ham Pie with a Suet Dumpling Crust

Cheese, Onion and Potato Pie

Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

Chicken, Sausage and Mushroom Pie

Organic September & Seasonal Family Recipes - Chicken Pie, Strawberry French Toast & Soup with Cheese Toasties

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.


Chocolate Chilli Pie with a Cornbread Crust (7)

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.


#HiggidyRecipeHunt Higgidy Recipe Hunt Lavender and Lovage

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. 


Bonfire Chilli with Beef, Chocolate and Pumpkin

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.


“Hillybilly County Fair” Cornbread

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


Spiced Runner Bean Pickle

Roast Chantenay Carrot Medley with Pomegranate Molasses and Garlic


Roast Chantenay Carrot Medley with Pomegranate Molasses and Garlic

My Suffolk Food Safari:


My Suffolk Food Safari

Street Food and Sky High Food in Singapore:


Street Food and Sky High Food in Singapore:

Figgy’s Christmas Pudding Giveaway:


Figgy's Christmas Pudding Giveaway:

Plus, many more recipes and events! Have a great Sunday evening, see you soon, Karen 


Chocolate Chilli Pie with Cornbread Crust

Chocolate Chilli Pie with a Cornbread Crust

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!

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)

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)


Chocolate Chilli Pie with Cornbread Crust

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