A versatile dish for the family or for casual entertaining. The chili is also good without the cornmeal topping, served with corn bread alongside.
Recipe information
Yield
Serves 8
Ingredients
1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 large onion, chopped
1green bell pepper, chopped
2 tablespoons chili powder
4 large garlic cloves, chopped
1 15-ounce can chili beans
1 8-ounce can tomato sauce
Preparation
Step 1
Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Add beef, onion, bell pepper, chili powder and garlic. Sauté until vegetables are tender and beef is no longer pink, breaking up beef with back of spoon, about 10 minutes. Add beans and tomato sauce and simmer until chili is slightly thickened and beef is cooked through, about 10 minutes. Spoon Cornmeal Mush over chili, covering completely.
Step 2
Place skillet in oven and bake until topping is golden brown and chili is bubbling at edges, about 40 minutes. Let pie stand 10 minutes. Spoon onto plates and serve.
