By Misty I.

To me, Reese Witherspoon will forever be “Elle Woods” from Legally Blonde. My all-time favorite line from the movie is….

Warner: “You got into Harvard Law?”

Elle: “What? Like it’s hard?”

Cracks me up every time. I still love Reese and follow her on Instagram. I love her effortless and unpretentious Southern style.

This recipe is in her new book “Whiskey in a Teacup.” Reese explains that this is her favorite dish to make on weeknights that both kids and adults enjoy.

I had never had chili pie and didn’t quite know what to expect, this is my slightly modified version. If you’re lazy like me, this is a one-pot meal.

Chili Pie

Ingredients:

1 pound ground beef
1 pound ground pork
1 onion, chopped
2 cloves of garlic, chopped
2 packets chili seasoning
1 can (about 1.25 lbs) diced tomatoes (Hunts fire-roasted garlic flavor)
1 can dark kidney beans
1 can chicken broth
2 (8.5 oz.) boxes Jiffy Corn Muffin Mix
2 eggs
⅔ cup milk
1 can corn, divided
1 cup cheddar cheese

Method:

1. Preheat the oven to 375 degrees.
2. Fry ground beef, ground pork onion and garlic in an oven-safe pot.
3. Drain fat.
4. Add diced tomatoes, chicken broth and simmer for 15 minutes.
5. While chili is simmering prepare cornbread mixture mixing Jiffy mix, milk, eggs, 1 cup cheddar cheese and 1 cup of corn together. Do not overmix. Set aside.
6. Add whatever is remaining from can of corn to the chili.
7. Pour the cornbread batter over the chili mixture and bake for 35-40 minutes (I baked for 40) or until golden brown on top.
8. Remove from the oven and let sit 10 minutes before serving.
9. Reese suggests serving with green onion, sour cream, and salsa. We ate it with a salad.

Only easy, y’all!