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Add a photoChili + Cornbread = Happiness
Ingredientes
- FOR THE CHILI:
- 1 lb. lean ground beef (or you can use ground turkey/chicken)
- 1 medium onion, chopped
- 1 bell pepper, chopped (I used red)
- 2 cloves garlic, minced
- 1 (14.5 oz.) can of petite diced tomatoes
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- Few pinches of cayenne*
- ½ tsp salt
- 1 (14.5 oz.) can of dark kidney beans, rinsed and drained
- 1 (14.5 oz.) can of light kidney beans, rinsed and drained
- Olive oil
- Pepper
- FOR THE CORNMEAL CRUST:
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup sugar
- ½ tsp salt
- 8 Tbsp unsalted butter, cold and cut into tiny pieces
- ¼ cup ice water, plus 2 Tbsp if needed
Direcciones
- PREPARE CHILI:
- Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
- 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.
- Add beef and cook until meat is browned.
- Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
- Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
- Pre-heat the oven to 400 degrees.
- FOR THE CORNMEAL CRUST:
- Sift together flour, cornmeal, sugar and salt in a large bowl.
- Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
- 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.
- On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
- 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.
- Cut three slits in the middle of the pie to allow steam to escape.
- Bake for 30 minutes or until crust is golden brown.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 626g | |
| Recipe makes 4 servings | |
| Calories 1047 | |
| Calories from Fat 380 | 36% |
| Total Fat 42.78g | 53% |
| Saturated Fat 21.76g | 87% |
| Trans Fat 1.07g | |
| Cholesterol 138mg | 46% |
| Sodium 1372mg | 57% |
| Potassium 1107mg | 32% |
| Total Carbs 106.95g | 29% |
| Dietary Fiber 15.8g | 53% |
| Sugars 31.96g | 21% |
| Protein 39.22g | 63% |
