Thursday, May 24, 2012

Chili Pot Pie

SOOO Good --- All we could show you was the empty plate.

This is a great way to dress up chili for company. The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking,


·         1/2 lb. lean ground beef

·         1 onion , chopped

·         1 cup chopped celery

·         1 cup chopped carrot

·         1/2 cup chopped sweet green pepper

·         1 can kidney beans

·         1 can diced tomatoes ,  undrained

·         2 tbsp. chili powder

·         1/4 tsp. hot pepper flakes

·         1/2 tsp. salt

·         1/2 tsp. pepper

 Cornmeal Crust:

·         2/3 cup all-purpose flour

·         1/3 cup cornmeal

·         2 tsp. granulated sugar

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 tbsp. butter , softened

·         1/4 cup shredded Cheddar-style cheese

·         1 egg

·         1/2 cup  milk


In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with  spoon, about 9 minutes. Drain off fat. Add onion, celery, carrot and green peppers; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole dish.

Cornmeal Crust:

In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.

Bake in 375° oven for about 25 minutes or until crust is golden brown.

Happy Cooking

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