Home recipes: chili pot pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground beef |
| 1 | Onion, chopped | |
| 1 | cup | Celery, chopped |
| 1 | cup | Carrot, chopped |
| ½ | cup | Sweet green pepper, chopped |
| ¼ | cup | Raisins |
| 28 | ounces | Canned beans [2x14oz cans] |
| 14 | ounces | Canned tomatoes, diced undrained |
| 2 | tablespoons | Chili powder |
| ¼ | teaspoon | Hot pepper flakes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅔ | cup | All-purpose flour |
| ⅓ | cup | Cornmeal |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Butter, softened |
| ¼ | cup | Cheddar cheese, shredded |
| 1 | Egg | |
| ½ | cup | Skim milk |
| 1 | teaspoon | Fresh parsley, chopped or 1/2 ts dried |
Directions
CORNMEAL CRUST
In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat.
Add onion, celery, carrot, green pepper and raisins; 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.
Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.
Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.
Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate
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