Recipe Of The Week: Chili Pie With Cornbread Crust
Ingredients1/4 c. vegetable oil 1 lb. ground beef chuck 1 large onion, finely chopped 2 medium bell peppers, seeded, chopped 2 cloves garlic, chopped 1 tbsp. chili powder 1/4 tsp. ground chipotle chile 1 can (14 oz.) fire-roasted diced tomatoes 1 can (14 oz.) kidney beans, rinsed and drained 1 can (14 oz.) fat-free refried beans 2/3 c. fine- to medium-ground cornmeal 2/3 c. all-purpose flour 1 tsp. baking powder 1 large egg 2/3 c. milk 2 serrano chiles, thinly sliced Cilantro, for garnish
- Preheat oven to 400°F.
- In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
- Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
- Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.