Home Recipes: Chili Pot Pie

Recipe Ingredients

1/2 lb	227g / 8oz	Lean ground beef
1		Onion - chopped
1 cup	110g / 3.9oz	Celery - chopped
1 cup	110g / 3.9oz	Carrot - chopped
1/2 cup	73g / 2.6oz	Sweet green pepper - chopped
1/4 cup	40g / 1.4oz	Raisins
28 oz	795g	Canned beans - [2 x 14 oz cans]
14 oz	397g	Canned tomatoes - diced
2 tablespoons	30ml	Chili powder
1/4 teaspoon	1.3ml	Hot pepper flakes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
		Cornmeal Crust
2/3 cup	41g / 1.4oz	All-purpose flour
1/3 cup	20g / 0.7oz	Cornmeal
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Butter - softened
1/4 cup	36g / 1.3oz	Cheddar cheese - shredded
1		Egg
1/2 cup	118ml	Skim milk
1 teaspoon	5ml	Fresh parsley - chopped
		OR 1/2 tsp dried

Recipe Instructions

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

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