Chili Pot Pie

Filling:
1 pound lean ground beef
1 large onion, finely chopped (1 cup)
1 tablespoon finely minced garlic (3 large cloves)
1 medium-sized green pepper, coarsely chopped
1 medium-sized red pepper, coarsely chopped
1 stalk celery, diced
2 cups tomato sauce
1 cup corn kernels (frozen, fresh or canned)
2 cups cooked beans (small red, pinto or pink)
Spice blend (see recipe, below)

Topping:
1 egg white
1 whole egg
1 tablespoon vegetable oil
1/2 cup buttermilk
3/4 cup yellow corn meal, preferably stone-ground
1 tablespoon flour
1 teaspoon baking soda
1/4 teaspoon salt, if desired
1/2 cup grated sharp cheddar (optional)
1 can (4 ounces) jalapeno or green chile peppers, chopped (optional)

Spice blend
1 tablespoon mild chili powder
2 teaspoons hot chili powder
freshly ground black pepper to taste
1/2 teaspoon oregano leaves, crushed (or 1/4 teaspoon ground oregano)
1/4 teaspoon ground cumin
1/4 teaspoon coriander
teaspoon allspice

Heat oven to 350 F. Lightly coat a 10-inch, deep-dish pie plate or shallow
casserole of similar size with non stick cookingspray.
Make the spice blend: Combine all ingredients; set aside.

Prepare the filling: Brown the beef in a large nonstick skillet or Dutch
oven. Drain off the fat. Add the onion and garlic to the beef, and saute
the mixture for a few minutes until the onion is soft. Add all the
remaining filling ingredients (including the spice blend) to the beef
mixture, stirring to combine them well. Bring the mixture to a boil;
reduce the heat, cover the pan and simmer the mixture for about 15
minutes. Transfer the filling to prepared pan.
Make the topping: In a medium bowl, beat together the egg white and whole
egg, oil and buttermilk for 1 minute. Add the corn meal, flour, baking
soda and salt, beating the ingredients until they are well blended. Stir
the cheese and chopped peppers, if desired, into the batter.
Bake the pie: Spoon the batter over the prepared filling. Bake in
preheated oven for about 30 minutes, or until the crust is done and golden
brown.

Makes 6 servings

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/