It's Fall and we need something warm in our bellies! We love chili but a chili pie? What in the world is that? Well turns out it's a hearty chili covered with cornbread and baked til golden brown. This is a recipe from Reese Witherspoon's cookbook "Whiskey in a Teacup" and the second recipe we've tested here on FTK. Can you tell we love Reese? From the recipe and steps this isn't going to be a groundbreaking find, instead it's going to be as familiar as home and that ain't a bad thing. The star of this dish is the cornbread crust which is going to make the presentation of boring chili out of this world. Who's ready to bake some yummy goodness from the heart?
#cornbreadchilipie #easychili #reesewitherspoon
FOR THE RECIPE REFERENCED IN TODAY'S VIDEO: (available from Reese Witherspoon's "Whiskey in a Teacup" cookbook):
[ Ссылка ]
QUICK TIPS WE LEARNED AFTER TEST:
1. Follow the recipe, do not fret about the chili being too liquidy. It will continue cooking in the oven.
2. Plop the cornbread strategically over the chili to cover the surface. It will be too hard to spread as the batter is thick.
3. Use a sheetpan under your pan while baking even if your pan is big enough to catch any juices.
4. Serve while still warm. The day after was still good and cornbread did not get soggy, but the chili needed more liquid and you can't really add in as its formed in with the cornbread. Maybe some sour cream will save the day!
One recipe, tested by two cooks!
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