CHILI-CORNMEAL SKILLET PIE
List of Ingredients
A versatile dish for the family or for casual entertaining. The chili is also good without the cornmeal topping, served with corn bread alongside.
1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons chili powder
4 large garlic cloves, chopped
1 15-ounce can chili beans
1 8-ounce can tomato sauce
Cornmeal Mush *recipe followsRecipe
Preheat oven to 350 degrees. Heat oil in large ovenproof skillet over medium heat. Add beef, onion, bell pepper, chili powder and garlic. Sauté until vegetables are tender and beef is no longer pink, breaking up beef with back of spoon, about 10 minutes. Add beans and tomato sauce and simmer until chili is slightly thickened and beef is cooked through, about 10 minutes. Spoon Cornmeal Mush over chili, covering completely.
Place skillet in oven and bake until topping is golden brown and chili is bubbling at edges, about 40 minutes. Let pie stand 10 minutes. Spoon onto plates and serve.
Serves 8.
CORNMEAL MUSH
Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained, liquid reserved
2 large eggs, beaten to blend
Preheat oven to 350 degrees. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
Serves 8.
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