CHILI PIE with CORNMEAL CRUST

Luckytrim

Grill Master
Gold Site Supporter
CHILI PIE
WITH CORNMEAL CRUST.

For the chili:
2 pounds lean ground beef (or Turkey meat)
one large onion, thinly sliced
two cloves garlic, minced
2 tablespoons vegetable oil
two 14 1/2 ounce cans whole tomatoes, chopped
one 10 ounce can diced Rotel tomatoes
2 tablespoons chili powder
1/4 teaspoon crushed red pepper flakes
1 teaspoon crushed cumin seeds
1 cup beer
one 15 ounce can Pinto beans

cornmeal crust:
2/3 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
two eggs
3 tablespoons melted butter
1/2 cup shredded Colby or Monterey Jack cheese, or a mixture.

For the chili:
in a large chili pot, lightly Brown meat, onion and garlic in hot oil, stirring as needed. Add canned tomatoes seasonings, and beer . Bring to a boil; cover and simmer 45 min..

For the cornmeal crust:
combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Beat eggs and milk together. Add to cornmeal with the melted butter and cheese. Stir until well mixed.

Rinse and drain beans; add to beef mixture; simmer 20 min.
Spoon chili into a 3 quart casserole or a 13 x 9" baking dish. Heat in a 375° oven for 15 min.
Remove chili from oven and spoon cornmeal mixture evenly over the top. Return to oven and bake 30 to 35 min. or until cornbread is Browned.
 
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