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1
For the filling:
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2
Heat approximately 2 Tablespoons of olive oil in a large skillet set to medium heat.
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3
Add onions once oil is hot and saute until onions are fragrant and translucent.
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4
Add pepper and garlic and continue to saute for an additional 2 minutes.
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5
Add beef and cook until meat is browned.
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6
Once meat is browned, immediately add tomatoes and their juices.
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7
Add chili powder, cumin, oregano, cayenne, beans, salt and pepper to taste.
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8
Simmer until mixture is slightly thickened.
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9
Remove from heat and place in a 1 1/2 quart casserole dish.
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10
Allow to cool a bit as you make the crust.
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11
Preheat the oven to 400 degrees F.
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12
For the cornmeal crust:
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13
Sift together flour, cornmeal, sugar and salt in a large bowl.
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14
Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands.
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15
Continue to incorporate until the mixture resembles coarse meal.
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16
Add 1/4 cup very cold water and mix very lightly with your hands.
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17
If the dough sticks together enough to form a ball, you have enough water.
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18
If there is still dough at the bottom of your bowl, add more water, 1 Tablespoon at a time until you can form a ball with the dough.
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19
On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
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20
Place flattened dough on top of casserole dish, so sides hang over slightly.
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21
Turn the overhanging dough under and pinch around the sides of your dish.
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22
Cut three slits in the middle of the crust to allow steam to escape.
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23
Bake for 30 minutes or until crust is golden brown.
