chili casserole with a cornmeal crust

★★★★★ 1 Review
SchnoodleSoup avatar
By Lindsay V
from Southeastern, MA

Chili + Cornbread = Happiness

★★★★★ 1 Review
serves 4
prep time 20 Min
cook time 30 Min

Ingredients For chili casserole with a cornmeal crust

  • FOR THE FILLING:
  • 1 lb
    lean ground beef
  • 1
    medium onion, chopped
  • 1
    bell pepper, chopped
  • 1 Tbsp
    red chili powder
  • 2 tsp
    cumin
  • 1 tsp
    oregano
  • 1/2 tsp
    salt
  • 1 can
    petite diced tomatoes (14.5 oz)
  • 1 can
    dark kidney beans (14.5 oz)
  • 1 can
    light kidney beans (14.5 oz)
  • few pinches of cayenne
  • olive oil
  • pepper
  • FOR THE CORNMEAL CRUST:
  • 1 c
    all purpose flour
  • 1/2 c
    cornmeal
  • 1/2 c
    sugar
  • 8 Tbsp
    butter, cold and cut into bite-sized pieces
  • 1/2 tsp
    salt
  • 1/4 c
    ice water, plus 2 tbsp (if needed)
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How To Make chili casserole with a cornmeal crust

  • 1
    PREPARE CHILI:
  • 2
    Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
  • 3
    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.
  • 4
    Add beef and cook until meat is browned.
  • 5
    Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
  • 6
    Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
  • 7
    Pre-heat the oven to 400 degrees.
  • 8
    FOR THE CORNMEAL CRUST:
  • 9
    Sift together flour, cornmeal, sugar and salt in a large bowl.
  • 10
    Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
  • 11
    Add ¼ cup very cold water and mix very lightly with your hands. 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.
  • 12
    On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
  • 13
    Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
  • 14
    Cut three slits in the middle of the pie to allow steam to escape.
  • 15
    Bake for 30 minutes or until crust is golden brown.

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