I can't take the credit for the idea-this came from Naomi Judd's Home Companion cookbook. But I will print the original recipe then the way I did it! It is so good it is suprising-I think I will take it to my next potluck or have it when guest come.

Chili Pie

1 lb ground beef
1 small onion, chopped
1 clove garlic, chopped or 1 tsp garlic powder
1 tbsp flour
1 pkg chili seasoning
1 tsp chili powder
1 can tomato paste plus 1 can water
1 can mexi-corn
1 large tube(12 oz) hungry jack biscuits, extra flaky
1 package (8oz) shredded chedder cheese

Preheat oven to 350.

Cook beef with onion and garlic until done, drain fat and add flour. Cook one minute then stir in all the rest except cheese and biscuits. Bring to a boil and then reduce heat and simmer for 15 minutes.

"Meanwhile" separate biscuits in half and line 9" deep dish pie plate. Spoon chili mix over biscuits, top with remaining biscuits and top with the cheese. Bake uncovered until cheese is melted and biscuits are browned, about 16-18 minutes. Let stand 10 minutes.

OK-this is how I ended up doing it:
1-1/2 lb ground chuck-it was in patties so it made it very chunky (yum) when I broke it up.
1 tsp garlic powder
1 Tbsp flour
1 pkg chili seasoning-I found one without onions-Western Family (generic)
1 tsp chili powder
1/2 can sweet corn (sweet corn is all I had)
2 oz chopped olives (1/2 small can)
1 package Jiffy cornbread mix + 1 egg + 1/3 Cup milk
2 cups shredded cheese

I did everything the same except, I didn't leave any fat (trying to cut down-so I soaked up till dry) so the mixture was dryer and there was nothing to boil or simmer so I dished it up in a 8x8 square pan, topped it with the cheese then layered the mixture of Jiffy (all mixed up and ready to go) cornbread on the top and I baked it for 25 minutes.

It was great- Enough for 3-4 people I would say.
From my house to yours