Fireman's Chili Pot Pies

*You will also need 4 - 9 oz. Ramekins for cooking

Instructions:

For Chili:

1) Brown ground meat in a large skillet seasoned with salt and pepper; drain and transfer to a large saucepan.

2) Add the contents of soup mix, water, beans and tomatoes to saucepan. Cook on medium-high until chili comes to a boil, then reduce heat to a low/medium heat. Simmer 15 to 20 minutes, stirring frequently.

3) Keep on low heat until ready to use.

For Cornbread Topping:

1) In a medium mixing bowl combine corn bread mix, sugar (or honey), egg, oil, buttermilk and beer; mix until thoroughly blended.

2) Add cheddar cheese; blend well. Then add in the chopped or crumbled bacon pieces: mix thoroughly once more.  Set aside.

Making The Pot Pies:

1) Preheat oven to 375°F.

2) Place a piece of foil on a baking sheet. Spray each of the ramekins with nonstick spray and place them on the foil-lined baking sheet.

3) Remove chili from heat. Carefully spoon about 1 Cup of the chili into each of the ramekins. *Ensure that each of the cups has an even amount of chili. Leave about 1" to 1 1/2" space on top for the cornbread mixture. Reserve any left over chili for later use. You can also freeze it for longer storage. 

4) Spoon about a 1/2 Cup of the cornbread mixture over the chili. Do not fill all the way to the rim. Leave about 1/4" of space from the top of each cup or mix may spill over.

5) Scoop 1/2 Tbsp of the shredded cheddar cheese using a measuring spoon and place it neatly in the center of the cornbread mixture; place ramekins in the oven.

6) Cook chili pot pies for 25 minutes or until golden brown and cornbread is heated through. Let cool about 8 minutes and serve. Top with additional shredded cheddar cheese and sour cream (if desired).

Enjoy!

Products Used In This Recipe: