Chili-Corn Bread Pie

Finally a recipe worth sharing!  This dish is perfect for the weather we are having in the Northeast.  The aleppo pepper adds a gentle, smoky heat.  I am not a big fan of spicy food, but I love this pepper.  If you don't have a specialty spice store near you, try an online retailer like Penzeys Spice.

Chili-Cornbread Pie
serves 4-6

1 T olive oil
1 medium onion, diced
1 medium green bell pepper, diced
2 medium carrots, peeled and sliced
2 medium celery stalks, diced
1 15 oz can red kidney beans, drained and rinsed
1 28 oz can diced tomatoes
1 T chili powder
1 tsp cumin
1/4 tsp (for mild) - 1/2 tsp (for medium) aleppo pepper
1 8.5 box Jiffy corn muffin mix
1/2 c milk
1 egg

Heat oil over medium heat.  Add all the vegetables and saute for 6-8 minutes.  Add tomatoes.  Stir in spices.  Add beans.  Bring to a gentle boil.  Reduce heat and simmer for 10 minutes or until the liquid is reduced by half.

Meanwhile, combine the corn muffin mix, milk and egg.  Do not overmix; some lumps are fine.  Transfer the chili mixture to large baking dish.  Spread the corn muffin mixture over the top of the chili in an even layer.  Leave a little space between the edge of the dish so the corn muffin mixture will not stick to the sides.  It is fine if some of the chili seeps through.  Bake in a 400 degree oven for 16 minutes, or until the topping is golden brown.

I used a 10" x 10" baking dish.  Don't go too far from this size or the corn bread will either be too thin and will burn, or too thick and won't bake through.