Imported from the web

Chili Casserole With a Cornmeal Crust

Name: Chili Casserole With a Cornmeal Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion (medium, chopped); 1 garlic (clove, minced); 1 bell pepper (medium, chopped); 1 lb lean ground beef; 14.5 oz petite diced tomatoes (14.5 oz; include juices); 1 can dark kidney beans (14.5 oz; drained); 14.5 oz light kidney beans (14.5 oz; drained); 1 tbsp red chili powder; 2 tsp ground cumin; 1 tsp ground oregano; 3 pinch cayenne pepper; 0.5 tsp salt (for filling); pepper (to taste); 1 cup all-purpose flour; 0.5 cup cornmeal; 0.5 cup granulated sugar; 0.5 tsp salt (for crust); 8 tbsp butter (cold and cut into bite-sized pieces); 6 tbsp ice water (Begin with 1/4 cup; add the extra 2 Tbsp only as needed, 1 Tbsp at a time, until dough forms a ball.)

Recipe by Lindsay V

Imported by Murray West on SeeMeCook

A hearty casserole of ground beef, kidney beans, tomatoes, vegetables, and warm spices, topped with a slightly sweet, flaky cornmeal crust. The savory chili filling contrasts with the buttery crust.

6 servings50 minAmerican

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Ingredients

2 tbsp olive oil
1 onion (medium, chopped)
1 garlic (clove, minced)
1 bell pepper (medium, chopped)
1 lb lean ground beef
14.5 oz petite diced tomatoes (14.5 oz; include juices)
1 can dark kidney beans (14.5 oz; drained)
14.5 oz light kidney beans (14.5 oz; drained)
1 tbsp red chili powder
2 tsp ground cumin
1 tsp ground oregano
3 pinch cayenne pepper
0.5 tsp salt (for filling)
pepper (to taste)
1 cup all-purpose flour
0.5 cup cornmeal
0.5 cup granulated sugar
0.5 tsp salt (for crust)
8 tbsp butter (cold and cut into bite-sized pieces)
6 tbsp ice water (Begin with 1/4 cup; add the extra 2 Tbsp only as needed, 1 Tbsp at a time, until dough forms a ball.)

Steps

1
Heat the olive oil in a large skillet over medium heat.
2
Add the chopped onion once the oil is hot. Sauté until fragrant and translucent.
3
Add the chopped bell pepper and minced garlic. Continue sautéing for 2 minutes.
4
Add the ground beef and cook until browned.
5
Add the diced tomatoes with their juices, followed by the drained beans. Stir to combine.
6
Add the chili powder, cumin, oregano, cayenne, salt, and pepper. Simmer until the mixture is slightly thickened.
7
Remove the skillet from the heat and transfer the filling to a 1 1/2-quart casserole dish. Let it cool a little while you make the crust.
8
Preheat the oven to 400°F (200°C). Sift the flour, cornmeal, sugar, and crust salt together in a large bowl.
9
Gradually work the cold butter pieces into the dry mixture with a pastry cutter, fork, or your hands, until it resembles coarse meal.
10
Add 1/4 cup very cold water and mix very lightly with your hands.
11
Check whether the dough holds together enough to form a ball. If dry dough remains at the bottom of the bowl, add more water 1 tablespoon at a time until the dough forms a ball.
12
On a well-floured surface, roll the dough into a circle slightly larger than the casserole dish.
13
Place the rolled dough over the casserole, letting the edges hang over slightly. Fold the overhanging dough under and pinch it around the dish. Cut three slits in the center to allow steam to escape.
14
Bake for 30 minutes, or until the crust is golden brown.

Notes

The recipe lists additional ice water only as needed; the maximum listed total is 6 tablespoons. The source does not specify the simmering duration or an exact cooling time.