Free Shipping over $49

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

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:

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.
Older Post
Newer Post

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!

    Ann

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

15% off your first order

Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now