Chili con carne pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| 1½ | pounds | Ground beef |
| 8 | ounces | Can tomato sauce |
| 1 | pounds | Can tomatoes -- cut up |
| 20 | ounces | Can kidney beans -- drained |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Cornmeal |
| ¼ | cup | Flour -- sifted |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| 1 | Egg | |
| ½ | cup | Milk |
| ¼ | cup | Soft shortening |
| 1 | tablespoon | Fresh parsley -- chopped |
| ¼ | cup | Parmesan cheese |
Directions
Cook onion, garlic, and beef until beef is well browned. Stir in tomato sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10 minutes, stirring occasionally. Meanwhile, sift together cornmeal, flour, ½ teaspoon salt, and baking powder. Add egg, milk, and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley.
Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan cheese. Spoon corn bread topping around edge of dish.
Bake in 425 oven 15 to 18 minutes or until golden.
SOURCE: Farm Journal's Great Home Cooking In America (pg. 126) Recipe By :
From: Date: 05/28 File