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Fireman's Chili Pot Pies

 Chili Ingredients:

1 Package Fireman's Chili Soup Mix
2 Lbs. Ground Beef (Or Any Ground Meat You Prefer)
1 Can (14.5 oz.) Petite Diced Tomatoes, Drained
1 Can (15 oz.) Chili or Red Beans, Drained
3 Cups Water

Corn Bread Topping:

1 Package (10 oz.) Corn Bread Mix
1 Large Egg
2 Tbsp Sugar (or Honey)
½ Tbsp Vegetable Oil
¼ Cup Buttermilk
½ Cup Beer (Your Preference)
½ Cup + 2 Tbsp, Divided Finely Shredded Cheddar Cheese
6 Strips Bacon, Cooked & Chopped
Optional Sour Cream

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


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).


Products Used In This Recipe:

Fireman's Chili Pot Pies Description of your recipe. Serves 4 Ingredients: Fireman's Chili Soup Mix, 2 Lbs. Ground Meat, 1 Can Petite Diced Tomatoes, 1 Can Chili Beans, 3 Cups Water, Corn Bread Mix, 1 Large Egg, 2 Tbsp Sugar, 1/2 Tbsp Vegetable Oil, 1/4 Cup Buttermilk, 1/2 Cup Beer, 1/2 Cup Finely Shredded Cheddar Cheese, 6 Strips Bacon, Sour Cream. 4 9 oz. Ramekins.
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1 comment

  • This recipe is great! I love that I can make a complete meal in one cup. The Fireman’s Chili has a really nice spicy kick that balances really well with the cornbread topping! Bacon and cheese make this awesome meal even better!


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