I’m not into football AT ALL, but I can definitely get behind good football food. This recipe combines two of the greatest football foods – chili and pizza!!
Trey loves football. He worked in collegiate athletics for about 6 years. I’ve payed attention to ESPN once in my entire life, and that was only because he was working a game and I could catch glimpses of him every once and awhile. (That was when he lived in New Jersey and I didn’t get to see him very much!) I’ve really tried to care about sports, but I would much rather cook or read or talk to whoever is trying to watch sports or really do absolutely anything else.
(I’ll try to make it up to him with chili cornbread pizza!)
Speaking of New Jersey, this weekend will be one year since Trey and I got engaged! Last year, we went back to New Jersey to visit our friends that he used to live with when he worked there. He took me to New York City while we were visiting and we went to see the RACHAEL RAY SHOW!! I’ve loved her since I was a teenager, and even though we didn’t become best friends while I was sitting in the audience like I hoped, it was still amazing!
We went to dinner that night with our friends at the restaurant where we had our first date. After dinner, the waitress asked if we wanted to see the “dessert tray”. I said no.
After everyone else convinced me to go look at the desserts, the waitress led us to a private room where we found flower petals, candles, champagne, and crème brûlée that said, “Will you marry me?” on the plate in icing. I looked around excitedly to figure out who was getting engaged!
Turns out, it was us! That’s honestly how little I was expecting it. It was the second best thing that happened to me that day! (Just kidding!!)
We really love Rachael Ray’s Touchdown Chili recipe for this pizza, but I think any leftover chili would work. This recipe makes a thicker chili, so if you use a thinner chili, you might want to drain a lot of the liquid. You could even make a vegetarian chili! I love a good vegetarian or vegan dish every now and then, but sometimes you just need some BEEF and CHORIZO.
The beef and chorizo chili is flavored with dried chile-infused beef stock, dark beer, and a bunch of sweet and spicy seasonings that give it such a unique flavor. There are no beans or tomatoes like you would typically think about for chili – it’s pretty much just a bowl of delicious meat! No wonder Trey loves it so much!! I would definitely recommend adding this recipe to your chili repertoire! (You can never have enough chili recipes, right??)
Since chorizo can be a little greasy, I make sure to use a really lean ground beef and I drain off any excess grease. I also haven’t been able to find dried ancho chiles at my local grocery store, so I just used a few extra guajillo chiles the last couple of times that I made this. I like to make a big batch of this chili and freeze it in smaller portions. Using leftover chili makes this pizza EXTREMELY quick and easy!
This is the kind of pizza that you have to eat with a fork instead of picking it up. All you have to do is mix up some cornbread according to the package directions (or make your own favorite recipe, of course.) Spread it on a pizza stone, pizza pan, or baking sheet and bake for about 8 minutes. Top with some warm leftover chili of your choice for the “pizza sauce”. Smother it with cheddar cheese, bake for about 5 minutes more, and garnish with your favorite chili toppings!
This obviously isn’t the healthiest recipe, but it’s healthy for the soul and sometimes that’s just what you need! Plus, I’m pretty sure calories don’t count on special occasions.
Chili Cornbread Pizza
|Prep:||Cook:||Yield: 1 pizza||Total:|
Cornbread crust. Beef and chorizo chili "pizza sauce". Smothered in cheddar and sour cream. Need I say more?
- 1 8.5 package corn muffin mix, and the ingredients to cook it to package directions (I used 1/3 cup milk, 2 Tbsp. shortening, and 1 egg)
- About 1 cup of leftover chili (I used Rachael Ray's Touchdown Chili)
- About 2 cups of cheddar cheese, freshly grated
- Optional toppings: sour cream, cilantro, lime wedges, hot sauce, and whatever else you use to top your chili!
- Preheat the oven to 400 degrees F.
- Mix up the cornbread in a bowl according to the package directions.
- Depending on the type of surface you're using, you might want to spray it with non-stick cooking spray. (Some pizza stones don't recommend using cooking spray.)
- Spread the dough onto a pizza stone, pizza pan, or baking sheet with a spatula to your desired thickness.
- Bake for about 8 minutes, or until the top of the crust is beginning to get lightly brown.
- Warm up the leftover chili in a small saucepan. Grate your cheese.
- Gently slather the cornbread crust with the chili and sprinkle with the cheese.
- Bake for about 5 minutes more, or until the cheese is melted.
- Garnish with your favorite chili toppings!
Touchdown Chili recipe from Rachael Ray
Okay. I can handle watching a little football if it means I can eat that slice!
(Happy engagement anniversary, Trey!!)