Homemade Chili Pie

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Homemade Chili Pie

Homemade Chili Pie

I came up with homemade chili pie completely by mistake and it’s a keeper to be sure. The plan was to make Tamale Pie, but I defrosted my chili starter instead of enchilada sauce. In this case it turned out to be a good thing that I didn’t label my container. For this recipe, I included 2 cans of chili instead of my chili, well, because I messed up and didn’t have a full batch on hand to use.

I used leftover beef pot roast, but any meat will work for this whether it be hamburger, fresh or rotisserie chicken, pulled pork etc. Because I flew by the seat of my pants on this one, the measurements won’t be exact. If using raw meat, be sure to cook thoroughly on the stove top before assembling pie.

Preheat oven according to corn bread mix directions.

Homemade Chili Pie Ingredients:
  • 1 1/2 lbs Beef pot roast, cooked and shredded
  • 1/2 Onion, large diced
  • 8oz Baby Bella mushrooms, sliced
  • 1 Small can diced black olives, drained
  • 1 Small can diced green chili’s
  • 2 Cans Chili, without beans (I used Hormel turkey chili)
  • 1/2 c Chicken Broth
  • 8 oz ¬†Shredded cheese, I used both Mexican blend and Cheddar.

  1. I baked this recipe in a 12″ cast iron skillet, but any oven safe pan or dish should work fine.
  2. Saute onions and mushrooms in a little olive oil. Once the onions are translucent, add the meat, both cans of chili, chicken broth and 2 handfuls of cheese.
  3. Make the cornbread mix according to package, add black olives, green chili and a handful of cheese to mix. Pour on top of chili mixture and gently spread evenly. The filling is completely cooked so you only have to bake it according to the corn bread mix baking directions. The chilis and olives will add moisture so be sure to test the breading with a toothpick.
  4. Topping suggestions: Sour cream, shredded lettuce, diced tomatoes, guacamole and more shredded cheese. They all worked great!

Bon Appetite ~ Valerie

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