Chili Pie with Cornbread Crust

Chili Pie with Cornbread Crust

Ingredients:

• 1/4 c. vegetable oil
• 1 lb. ground beef chuck
• 1 lg. onion, finely chopped
• 2 med. bell peppers, seeded, chopped
• 2 cloves garlic, chopped
• 1 tbsp. chili powder
• 1/4 tsp. ground chipotle chile
• 14 oz. can fire-roasted diced tomatoes
• 14 oz. can kidney beans, rinsed and drained
• 14 oz. can fat-free refried beans
• 2/3 cup fine ground cornmeal
• 2/3 cup all-purpose flour
• 1 tsp. baking powder
• 1 lg. egg
• 2/3 cup milk
• 2 serrano chiles, thinly sliced
• Cilantro, for garnish

Directions:

1. Preheat the oven to 400 F.
2. In an oven-safe 12-inch skillet, heat 1 tablespoon of oil on medium. Add beef and cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat.
3. To the same skillet, add onion and peppers and cook for 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring.
4. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook for 3 minutes or until the mixture is hot. Remove from heat.
5. Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt.
6. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine.
7. Fold half of serrano chiles into batter.
8. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
9. Transfer the skillet to the oven. Bake for 25 minutes or until a toothpick inserted into the topping comes out clean.
10. Let stand 10 minutes. Garnish with cilantro.