chili casserole with a cornmeal crust

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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