Monday, November 3, 2008

Chilli Pie with Cornbread Crust


1 lb. ground beef
1 small chopped onion
2 cloves garlic grated or crushed
1 small chopped red bell pepper
2 cups canned crushed or diced tomatoes
2 can kidney beans
1 tbs chili powder
1 tbs cumin
1 tsp dried oregano
1/2 tsp salt
cayenne pepper to taste


1 cup flour
1/2 c. yellow cornmeal
1/2 tsp salt
1 stick butter shilled and thinly sliced
1/4 c. cold water

For the Filling: brown ground beef with onions, garlic, and bell pepper in a skillet. Add tomatoes and seasonings cooking for about 5 minutes. Then add the drained beans and cook for 5 more minutes. Put the filling in a casserole dish to cool while you make the crust.
For the crust: Heat the oven to 400 degrees. Sift together the flour cornmeal and salt into a medium bowl. Cut in the butter until the mixture looks like course meal. Add the water and toss lightly with a fork until it begins to come together. Gather it together and press it into disc, then on a floured surface roll it out like you would pie crust and cover the casserole dish over the filling. Cut large slits in the crust to let steam escape and bake for 30 minutes until the crust is lightly browned.

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