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Sunday, November 7, 2010

Chili Pie with Cornbread topping

Photo courtesy Taste of Home.
   My friend Mark, from work, loaned me this really cool "Cowboy" cookbook. I found lots of interesting ideas, but this is the one I tried this weekend. I didn't quite have the exact ingredients (of course) so I adapted. It took longer than I really expected, but it turned out great. There are lots of layers of flavor and at the very end - a little kick of heat. Just right for a beer to wash it down.

Chili Pie with cornmeal topping
Chili

2 lb. ground meat (I used 1 lb. sausage, 1 lb. turkey)
1 medium onion, chopped
2 cloves garlic, diced
1 diced bell pepper (any color or combination)
1-14.5 oz. can whole tomatoes, cut up, undrained
2-14.5 oz. can diced tomatoes with chilies, undrained
2 T. chili powder
1 tsp. cumin
1/4 tsp. red pepper flakes
1 cup beer
1-15 oz. can black beans, drained

Cornbread topping
2/3 cup yellow cornmeal
1 cup flour
2 t. sugar
1 t. baking powder
1/4 t. salt
2/3 cup milk
2 eggs
3 T. melted butter
1/2 cup cheese (shredded cheddar or cubed Velveeta)

Preparation -
     In large chili or stock pot brown meat for a few 3-4 minutes. Add onion, garlic, and bell peppers. Add a sprinkle of salt and pepper and stir often. Continue cooking until veggies are tender and meat lightly browned. Add tomatoes, spices and beer.

    Bring to a boil, then cover and simmer 45 minutes. Drain beans, add to pot and simmer 20 minutes more.

   Preheat oven to 375.  Spoon chili mixture into sprayed 13x9 baking dish and bake for 15 minutes.

Make cornbread topping. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. In small bowl mix eggs and milk, whisking well to combine. Add egg and milk to flour mixture. Add melted butter and cheese.

   Remove from oven and spoon cornbread mixture evenly over top. Return to oven and bake 30-35 minutes until cornbread is lightly browned and set. Let set for 5-10 minutes and then cut into 6-8 pieces. Serves 6-8.

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