Cookin' Outdoors with Johnny Nix                                
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Chili Cornbread Pie

1 onion, minced (about 1 1/4 cups)
4 cloves garlic, minced (about 2 tablespoons)
Coarse salt
2 tablespoons chili powder
2 tablespoons tomato paste
2 pounds 85-percent-lean ground beef
1 can (14.5 ounces) diced tomatoes, juices reserved
2 cans (15.5 ounces) pinto beans, rinsed and drained

1/4 cup all-purpose flour
1 cup self-rising cornmeal
1 cup buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

1. Filling: Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, 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.

2. 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.

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

4. Bake over medium heat with top coals until cornbread is set and slightly browned.  Approximately 30 minutes.