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1
In dutch oven heat 1 TBS oil over med high heat til hot.
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2
Add half the beef and cook til browned and juices evaporate.
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3
Transfer to small bowl.
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4
Repeat with remaining beef and 2 tsp oil.
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5
Add remaining tsp oil and reduce heat to medium.
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6
Add oniona dn cook 10 minutes til golden.
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7
Add garlic and cook and stir 2 minutes.
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8
Add chili powder, coriander, 1/2 tsp salt and cumin.
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9
Cook and stir 1 minute.
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10
Add tomatoes, breaking up with spoon.
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11
Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
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12
Heat to boiling over high heat.
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13
Reduce to low, cover and simmer 30 minutes, stirring occasionally.
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14
Rinse and drain beans.
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15
Add to pot and heat to boiling.
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16
Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
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17
Stir in cilantro.
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18
Preheat oven to 425.
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19
Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
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20
Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
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21
With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
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22
Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
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23
Turn dough unto floured surface.
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24
Gently knead about 5 strokes to mix.
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25
Roll out into round 1inch larger than top of casserole.
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26
Top chili mixture in casserole with crust, tucking in edges to fit.
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27
With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
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28
Brush with 2 tsp milk.
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29
Place sheet of foil underneath and crimp to catch drips.
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30
Bake 20 minutes or until crust is browned.
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31
Cook slightly.
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32
Garnish with sliced green onions.
