Sometimes you just have to create your own! So ... looking for yet another skillet recipe (LOVE my cast iron skillet)) ... I decided to do just that!
As a chef in the 1970's I created stupendous (according to diners) salad creations that were ordered again and again. It made me almost famous in certain circles!
But I forget sometimes that I was ultimately creative in those days. Not only by creating those salads, but also by conjuring equally stupendous repertory acting roles (and marketing for them). All that earned us several grants (which I administrated) for my children's theatre.
OK ... enough about acting ... for the time being. I've loved Cheryl Sindell's book, Cooking without Recipes for years! Because it urges us to do the same thing I did as a chef, actor, and administrator (whew ... I did all three at the same time?). BE CREATIVE!
So here's my recreated recipe for chili pie. Yes ... I know I have a similar one ... but this is special. Partially because it's done in a cast iron skillet, which crisps the crust fabulously.
And finally because I used stuff in my fridge that would have spoiled otherwise. Just like Sindell encouraged.
I had these mini- ... multi-colored sweet peppers. They went in. And almost-weepy celery. And ... of course ... my fennel instead of onion (I'm allergic but please feel free to use onion if you want).
I also had 3/4 pound of pork frozen. And ... to it ... added a link of Italian hot sausage ... because that too was in the freezer. But you can use ground beef, or even Beyond Meat's Beyond Beef.
The topper ... a Keto cornbread recipe I found. And replaced the cheddar (Keto recipes include dairy) with a plant-based sharp one.
Cooked up great. As a matter of fact, the whole thing was great! So Eat it up ... FOR REAL!
Next time ... I'd use chili powder with some other spices, like cumin, onion powder, garlic powder, and a smattering of cayenne, smoked paprika, and maybe lavender. There WILL be a next time ...
AuthorJill PlaceA hodge-podge chili creation of meats and veggies in a cast iron skillet and topped with a fake chees-y cornbread paleo crust ... crusty, flavorful, unexpectedly stupendous.
Preheat oven to 400 degrees F.
Heat 1 to 2 Tbsp. (depends upon how seasoned your skillet is) oil in a large cast iron skillet over medium heat. Brown meat until no longer pink (if the meat isn't lean, drain on paper towels). Remove from skillet with slotted spoon.
Remove all but a couple of tablespoons of fat from skillet. Add fennel (or onions), chili powder (or spice blend), celery, and peppers and saute until softened, about 5 to 8 minutes. Add back drained meat and tomatoes with their juice and cook until heated through, about 5 minutes more.
Remove from heat and pat down filling evenly in pan.
Combine the dry ingredients in a large bowl.
Add the wet ingredients to the bowl and whisk until combined. It's OK if the batter is lumpy.
Spread the batter evenly over the pork and vegetables.
Bake until the cornbread is golden brown and crusty, about 15 to 20 minutes. Be careful removing the skillet from the oven/use two well-insulated pads or gloves. It will be heavy!
Ingredients
Directions
Preheat oven to 400 degrees F.
Heat 1 to 2 Tbsp. (depends upon how seasoned your skillet is) oil in a large cast iron skillet over medium heat. Brown meat until no longer pink (if the meat isn't lean, drain on paper towels). Remove from skillet with slotted spoon.
Remove all but a couple of tablespoons of fat from skillet. Add fennel (or onions), chili powder (or spice blend), celery, and peppers and saute until softened, about 5 to 8 minutes. Add back drained meat and tomatoes with their juice and cook until heated through, about 5 minutes more.
Remove from heat and pat down filling evenly in pan.
Combine the dry ingredients in a large bowl.
Add the wet ingredients to the bowl and whisk until combined. It's OK if the batter is lumpy.
Spread the batter evenly over the pork and vegetables.
Bake until the cornbread is golden brown and crusty, about 15 to 20 minutes. Be careful removing the skillet from the oven/use two well-insulated pads or gloves. It will be heavy!
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