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,
Ingredients:
·
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
Preparation:
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 ☺