Corn Crusted Chili
Corn Crusted Chili
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Corn Crusted Chili

20 MIN
55 MIN



Corn Crust (Cornbread)



  1. In a pot over high heat, brown the meat and onion with the pepper and spices in the oil. Season with salt and pepper. Add the brown sugar, cocoa powder and garlic. Cook for 1 minute. Add the remaining ingredients. Bring to a boil and simmer for about 30 minutes, stirring frequently. Adjust the seasoning.
  2. Divide the chili among six 1 ½-cup (375 ml) ramekins.
  3. With the rack in the middle position, preheat the oven to 375°F (190°C).

Corn Crust (Cornbread)

  1. Meanwhile, in a food processor, combine the cornmeal, flour, sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the milk, cheese and egg and blend until smooth. Divide into six and spread over the chili. Bake for 20 minutes or until the crust is lightly browned.


  1. When can I freeze it... is it with the corn bread or with out ??? please help me thanks

  2. Loved it

  3. yummy change up for Chili and the corn bread topping is quite light

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.