I made chili and put it in little pumpkin ramekins. Then I topped it with honey-cheddar cornbread.And honestly, I don’t think chili gets much cozier than that. If you’re looking for a COZY fall recipe to serve your family and friends, try my Chili Pot Pie With Honey Cornbread!

The Coziest Fall Dinner

I love serving this for a fall dinner because everyone gets their own little pot pie. The chili is hearty and thick, and the cornbread on top gets golden and a little crisp around the edges while staying soft in the middle. You can use any ramekin however these white pumpkin ones are the cutest and available in multiple colors. Ramekins vary in price. I found these work just fine for a lot less.

The honey in the cornbread gives it just a touch of sweetness, and the cheddar is so good with the chili.

Perfect for Entertaining

These are especially fun to make when you’re having people over. You can make the chili ahead of time, spoon it into the ramekins, add the cornbread, and pop them in the oven when you’re ready for dinner.

I’d serve these with a simple salad and let everyone dig in while they’re still warm.

Make sure to check my Amazone storefront for all my FALL favorites for the kitchen.

A New Fall Favorite

This is definitely going on my fall dinner list.

A little fall comfort food, straight from my kitchen to yours.

Chili Pot Pie with Honey Cornbread

No Ratings

Print

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1-14 ounce can of tomato sauce
• 1 -14 ounce can of diced fire roasted tomatoes
• 2 cans of kidney beans
• 1/2 or more beef broth (add additional liquid if necessary)
• 4 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• For the cornbread: (I'll make a double batch) 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup melted butter
• 2 tbsp honey
• 1/2 cp shredded sharp cheddar

Instructions

1. Make the chili. Brown the beef and onion in a large skillet or Dutch oven. Drain excess grease if needed.
2. Add garlic and tomato paste and cook for a minute or until fragrant.
3. Stir in tomato sauce, diced tomatoes, beans, beef broth, and seasonings.
4. Preheat oven to 375 degrees F.
5. Simmer uncovered for about 20-25 minutes.
6. Make the cornbread: Whisk cornmeal flour brown sugar, baking powder, baking soda and salt.
7. In another bowl, whisk egg, buttermilk, melted butter, and honey.
8. Pour wet ingredients into the dry and stir until combined.
9. Fold in the cheddar cheese.
10. Fill pumpkin ramekins 2/3 the way with chili. Spoon a few tablespoons of cornbread batter over the chili, spreading gently towards the edges. Don't worry if it doesn't cover the chili entirely.
11. Place in a preheated oven set at 375 degrees F for about 20-25 minutes, until cornbread is puffed and golden.
12. Serve!