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 Tennessee Chili Pie

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Tennessee Chili Pie Wed, 07/30/03 9:52 PM (permalink)
A lady in our office is leaving tomorrow after many years of service. I am the master of ceremonies at the 11:00AM meeting regarind her service. I will of course offer my thoughts as I have know her throughout her tenure.

Our office staff consist of about 50 people. All are bringing a dish. The Sundancer is taking Tennessee chili pie.

This is what it consist of:

Cornbread mixture with Mexican corn, jalapenos, onions and bell peppers.

Low fatTurkey chile with no beans.

Pizza blend cheese

four fresh garden onions

two bell peppers

two Jalapeno peppers

Cajun spices

Garlic spices

Super dash of bacon fat

I add my cornbread mixture to the bottom of a pan that was pre heated with some bacon fat in it. After it was pulled out, I added some flour for non stick purposes.

While it was hot, I added some cornbread mix.

Then I added three cans of turkey chili

Then I added onions, peppers, jalapenos

then I added pizza shredded cheese

Then I added remainder cornbread mixture.

I baked at 425 for one hour and 30 minutes.

I sure do hope the office likes it. I recoginize that my recipe writing abilities ain't up to EliseT, but it is the best that this Sundancer can do.

Paul E. Smith
Knoxville, TN

    • Total Posts: 2849
    • Joined: 7/11/2001
    • Location: L.A, CA
    RE: Tennessee Chili Pie Fri, 08/1/03 12:27 PM (permalink)
    Oh puleeez. My mother-in-law-to-be says I "do everything with great care" which I thought was a very nice way to say I'm a fussbudget.

    That sounds alot like something I recently made for my veggie houseguest. I made a cornmeal biscuit crust to which I added jalapeno jack cheese. Jalapeno jack is the greatest shortcut! I like to melt it with cream cheese to make those tortilla roll-up things. All hail jalapeno jack!
      Lone Star

      • Total Posts: 1730
      • Joined: 5/22/2003
      • Location: Houston, TX
      RE: Tennessee Chili Pie Fri, 08/1/03 2:42 PM (permalink)
      Sundancer - that sounds delicious! How did everyone like it?

      I am curious to know how it was served at the potluck, room temp, reheated etc...

      I think your writing style is just fine and I enjoy reading your posts.

        RE: Tennessee Chili Pie Fri, 08/1/03 2:48 PM (permalink)
        Lonestar: I have made this dish many times and served it hot, cold and in between. People tend to like it and I get compliments everytime I make it. I try not to be to repetitious and serve the same thing everytime.

        The going away party was yesterday and many ask me for the recipe. Sometimes I add more jalapeno's. It just depends on the crowd.


        Paul E. Smith
        Knoxville, TN
          Lone Star

          • Total Posts: 1730
          • Joined: 5/22/2003
          • Location: Houston, TX
          RE: Tennessee Chili Pie Fri, 08/1/03 3:39 PM (permalink)
          How much cornbread mixture do you use? We are painting my daughter's "teen dream" room this weekend and it sounds like it would be good to serve a bunch.

            RE: Tennessee Chili Pie Fri, 08/1/03 4:31 PM (permalink)
            Tennessee Fried Cornbread

            1: Two cups White Lily Cornmeal
            2: 1/4 cup oil of your choice. I use corn cause I bake at 425
            3: two table spoons bacon grease (optional, I add for flavor)
            4: One whole egg
            5: 1/2 cup milk (add a little more if it is a little dry
            6: one can Mexican corn
            7: One grated large onion

            I add oil to a pan and put in the over at 425 for about five minutes, pull it out and put some flour in the pan to keep cornbread from sticking.

            Makes great cornbread with odding the chili part.

            Let me know how it comes out.

            Paul E. Smith
            Knoxville, TN
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