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Chili Pot Pie

Source of Recipe


Canadian Living Test Kitchen






List of Ingredients



• 1/2 lb. lean ground beef
  
• 1 onion, chopped
  
• 1 cup each chopped celery and carrot
  
• 1/2 cup chopped sweet green pepper
  
• 1/4 cup raisins
  
• 2 cans (14 ounces each) beans
  
• 1 (14-ounce) can diced tomatoes, undrained
  
• 2 Tbsp chili powder
  
• 1/4 tsp hot pepper flakes
  
• 1/2 tsp each salt and 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 cheese (optional)
  
• 1 egg
  
• 1/2 cup milk
  
• 1 tsp chopped fresh parsley (or 1/2 tsp dried)
  






Instructions



1. In large nonstick skillet, brown beef over medium-high heat, breaking up with the back of a 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.
   
   
2. Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Mix in cheese, if using. Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.
   
   
3. Bake in a 375� F oven for about 25 minutes or until crust is golden brown.
   
   Makes 4 to 6 servings.
   
   






Final Comments


Make-Ahead Tip: Make the chili the day before serving; keep refrigerated. Add the cornmeal topping just before baking.