Home recipes: chili pot pie

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean ground beef
1 Onion, chopped
1 cup Celery, chopped
1 cup Carrot, chopped
½ cup Sweet green pepper, chopped
¼ cup Raisins
28 ounces Canned beans [2x14oz cans]
14 ounces Canned tomatoes, diced undrained
2 tablespoons Chili powder
¼ teaspoon Hot pepper flakes
½ teaspoon Salt
½ teaspoon Pepper
⅔ cup All-purpose flour
⅓ cup Cornmeal
1 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Butter, softened
¼ cup Cheddar cheese, shredded
1 Egg
½ cup Skim milk
1 teaspoon Fresh parsley, chopped or 1/2 ts dried

Directions

CORNMEAL CRUST

In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of 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.

Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.

Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.

Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate

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