- YIELDS: 6 SERVINGS
- PREP TIME: 0 HOURS 15 minutes
- TOTAL TIME: 0 HOURS 55 minutes
INGREDIENTS
- 4 tbsp. vegetable oil
- 1 lb. ground beef chuck (85% lean)
- 1 giant onion, finely chopped
- 2 medium bell peppers, seeded, chopped
- 2 cloves garlic, chopped
- 1 tbsp. chili powder
- 1/4 tsp. ground chipotle chile
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1 can (14 ounces) kidney beans, rinsed and drained
- 1 can (14 ounces) fat-free refried beans
- Salt
- 2/3 c. fine- to medium-ground cornmeal
- 2/3 c. all-purpose flour
- 1 tsp. baking powder
- 1 giant egg
- 2/3 c. milk
- 2 serrano chiles, thinly sliced
- Fresh cilantro, for garnish
DIRECTIONS
- Preheat the kitchen appliance to 400°F.
- In a 12-inch oven-safe pan, heat one tablespoon oil over medium heat. Add the beef; cook 3 minutes, or till bronzed, ending the meat to crumble. With a slotted spoon, transfer the meat to a bowl; discard the surplus fat. To identical pan, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, flavourer, and ground chipotle. Cook 2 minutes, stirring. return the meat to the pan. Stir within the tomatoes, beans, and 1/2 teaspoon salt. Cook three minutes, or till the mixture is hot. take away from the warmth.
- Meanwhile, whisk the meal, flour, leavening, and 1⁄4 teaspoon salt. in an exceedingly separate bowl, whisk the egg, milk, and also the remaining 3 tablespoons oil; increase the meal, stirring to mix. Fold half the serrano chiles into the batter. Pour over the meat mixture, spreading it to hide. Dot the highest with the remaining serranos.
- Transfer the pan to the kitchen appliance. Bake 25 minutes, or till a strip inserted into the topping comes out clean. Let stand ten minutes. Garnish with cilantro.
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