Chili Pie with Cornmeal Crust

By michaelmeiner

Ingredients

• FILLING
• 1 pound ground beef or turkey
• 2 cloves garlic -- crushed
• 1/3 cup chopped red bell pepper
• 1 Tablespoon oil
• 2 cups canned tomatoes
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Cayenne pepper -- to taste
• 2 1/2 cups canned pink or red kidney beans -- rinsed and drained
• PASTRY
• 1 cup flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 8 Tablespoons margarine -- chilled and cut into thin slices
• 1/4 cup ice water

Details

Servings 1

Preparation

Step 1

For the filling: Brown the meat with the garlic and bell pepper in the oil in a large skillet over medium heat, breaking up the meat with your spoon as you stir. Add the tomatoes and seasonings and cook for 5 minutes, or until the mixture has thickened slightly. Turn the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently. Put the mixture into a casserole and let it cool while you prepare the crust.

Preheat oven to 400.

For the pastry: Sift together the flour, cornmeal, and salt into a medium bowl. Cut in the butter until the mixture looks like coarse meal. Add the water, and toss the dough lightly with a fork until it begins to come together. Lightly gather it together some more, then press it into a disk. On a floured surface, roll it out until it's about 1/4 inch thick and slightly larger than your casserole.

Place the rolled out pastry on top of the casserole, as you would for a pie. Trim the edges, leaving a 1/2 inch overhang, turn them under, and flute them. Cut several large slits into the crust to let the steam escape. Bake for 30 minutes or until well browned.