Recipe: Chili Pot Pie with Cornmeal Crust

CHILI POT PIE

FOR THE CHILI:
1/2 lb lean ground beef
1 onion, chopped
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped green bell pepper
1/4 cup raisins
2 cans (14-16 oz each) kidney beans
1 (14 oz) can diced tomatoes, undrained
2 tbsp chili powder (or to taste)
1/4 tsp crushed red pepper flakes (or to taste)
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper

FOR THE CORNMEAL CRUST:
2/3 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1 tbsp butter, softened
1/4 cup shredded cheddar cheese
1 egg
1/2 cup skim milk
1 tsp fresh parsley, chopped (or 1/2 tsp dried)

TO MAKE THE CHILI:
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.

TO MAKE THE 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 375 degrees F oven for about 25 minutes or until crust is golden brown.

Makes 4 servings
From: Mabel Wong, Yellowknife, Northwest Territories, Canada
Source: Canadian Living magazine, July 1995