Marlboro Headquarters Chili Pie W/cornmeal Crust
From circlemoon8 13 years agoIngredients
- Chili: shopping list
- 2 lbs lean ground beef or turkey meat shopping list
- 1 lg onion, thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 2 TBS oil shopping list
- 2 - 14 1/2 oz cans whole tomatoes, cut up shopping list
- 10 oz can diced tomatoes with chilies shopping list
- 2 TBS chili powder shopping list
- 1/4 tsp red pepper flakes shopping list
- 1 tsp crushed cumin seeds shopping list
- 1 cup beer shopping list
- 15 oz can pinto beans shopping list
- cornmeal Crust: shopping list
- 2/3 cup yellow cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 2 tsp sugar shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 2/3 cup milk shopping list
- 2 eggs shopping list
- 3 TBS melted butter shopping list
- 1/2 cup shredded colby or monterey jack cheese shopping list
How to make it
- Chili: In a large chili pot, lightly brown meat, onion and garlic in hot oil, stirring as needed. Add canned tomatoes, seasonings and beer. Bring to a boil; cover and simmer 45 minutes. Rinse and drain beans; add to beef mixture, simmer 20 minutes.
- Spoon chili into a 3-quart casserole or 13x9 baker. Heat in a 375 oven for 15 minutes.
- Remove chili from oven and spoon cornmeal mixture evenly over the top. Return to oven and bake 30-35 minutes or until cornbread is browned.
- Cornmeal Crust: Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Beat milk and eggs together. Add to cornmeal with melted butter and cheese. Stir until well mixed.
People Who Like This Dish 5
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