OK, so winter will come back around – I’ve got several “bricks” of good chili set up in the freezer – what’s next? How about a
Chili Pot Pie
- thaw out your chili to fit in the deep pie plate, casserole or small dutch oven
- 1 cup all-purpose flour
- 1 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter, melted
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/2 cup shredded Cheddar cheese or Monterey Jack
- 1 tablespoon chopped green chile peppers, mild or jalapeno
Place chili in a deep dish pie plate, casserole dish or Dutch Oven.
In a medium bowl sift together the flour, cornmeal, sugar and baking powder. Add butter, milk and egg; stir the batter until dough it is just combined. Gently stir in the cheese and the chile peppers. Cover the top of the chili filling with the mixture. Bake in the center of preheated 400° oven for 10 minutes. Reduce the heat to 350° and bake for 30 minutes longer, or until nicely browned.
Of course if you are cooking outside using the Dutch Oven with coals, you will have to modify the cooking times – estimate your Oven temperature at about 300-325 degrees and adjust accordingly – keep about 2/3rds of the coals on the lid remembering you want to brown the “pie cover”.
OBTW, you can get away with using Bisquick, don’t bother sifting if you do and you can skip the milk, using water instead – egg then becomes optional. I haven’t tried this one with pepperjack cheese yet – but already know it will be GOOD when I do.