Chili Pie

1. 1

   To make the chili, heat 3T oil in a heavy pot over medium heat until hot but not smoking. Brown beef in batches, transferring to a bowl when done.

2. 2

   Add remaining oil and saute onions and chilies until onion is soft. Reduce heat and add garlic, cocoa, salt and spices and cook stirring 1 minute.

3. 3

   Return beef to pot and stir in tomatoes, corn and water. Simmer uncovered until meat is very tender (1.5 hours).

4. 4

   Remove from heat and stir in beans, olives and salt. Transfer to a shallow 3 quart casserole.

5. 5

   Preheat the over to 400 degrees.

6. 6

   Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro and jalapeno in a large bowl

7. 7

   Whisk together milk, butter and egg in a small bowl. Stir the milk mix into the flour mixture until just combined.

8. 8

   Drop the batter by large spoonfulls (8-9) over chili. Space evenly and bake in the middle of the oven for 10 minutes. Reduce the temperature to 350; and bake until bread is cooked through (about 30 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.