chili casserole with a cornmeal crust

How To Make chili casserole with a cornmeal crust

• Step 1
  Heat 2 Tbsp olive oil in a large skillet set to medium heat.
• Step 2
  Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
• Step 3
  Add beef and cook until meat is browned.
• Step 4
  Once the meat is browned, immediately add the tomatoes and their juices. Then add the drained beans. Stir together.
• Step 5
  Add chili powder, cumin, oregano, cayenne, salt, and pepper. Simmer until the mixture is slightly thickened.
• Step 6
  Remove from heat and place in a 1 1/2 quart casserole dish. Allow to cool a bit as you make the crust.
• Step 7
  Preheat the oven to 400 degrees F. Sift together flour, cornmeal, sugar, and salt in a large bowl. Gradually incorporate cold butter pieces with a pastry cutter, fork, or your hands. Continue to incorporate until the mixture resembles coarse meal.
• Step 8
  Add 1/4 cup of very cold water and mix very lightly with your hands.
• Step 9
  If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time, until you can form a ball with the dough.
• Step 10
  On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
• Step 11
  Place flattened dough on top of the casserole dish, so the sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish. Cut three slits in the middle of the pie to allow steam to escape.
• Step 12
  Bake for 30 minutes or until crust is golden brown.
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