Instructions Checklist
  • Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.

  • Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.

  • Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.

  • Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

Reviews (3)

85 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 35
  • 2 star values: 18
  • 1 star values: 9
Rating: 4 stars
Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser!
Rating: 5 stars
Such a fun Fall dish all in one pot we loved it !!!!!
Rating: 3 stars
This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans.