Chili Potpie with Cheddar Biscuit Crust
Instructions:
- The cornmeal-and-Cheddar crust adds an old-fashioned crowning touch to spicy beef chili—an irresistible combination. Serve with a green salad.
- 1 tablespoon plus 3 teaspoons olive oil
- 1 pound boneless beef chuck, cut into 1⁄2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1 can (16 ounces) whole tomatoes in puree
- 1 can (4 to 41⁄2 ounces) chopped mild green chiles
- 1 tablespoon dark brown sugar
- 1 tablespoon tomato paste
- 1 can (15 to 16 ounces) pink beans
- 1⁄4 cup chopped fresh cilantro leaves
- Cheddar-Biscuit Crust
- 2 teaspoons milk
- green onions for garnish (optional)
- In 5-quart Dutch oven or saucepot, heat 1 tablespoon olive oil over medium-high heat until hot. Add half the beef, and cook until browned and juices evaporate. Transfer beef to small bowl. Repeat with remaining beef and 2 teaspoons olive oil.
- Add remaining 1 teaspoon olive oil to Dutch oven. Reduce heat to medium.Add onion and cook 10 minutes or until tender and golden.Add garlic; cook 2 minutes, stirring. Add chili powder, coriander, salt, and cumin; cook 1 minute, stirring.
- Add tomatoes with their puree, breaking up tomatoes with side of spoon. Add chiles with their juice, brown sugar, tomato paste, beef with any accumulated juices in bowl, and 1⁄4 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
- Rinse and drain beans.Add beans; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 to 45 minutes longer, until beef is very tender. Stir in cilantro.
- Preheat oven to 425°F.Meanwhile, prepare Cheddar-Biscuit Crust.
- Spoon hot chili mixture into deep 2-quart casserole or 9-inch deepdish pie plate. Top with biscuit crust, tucking in edge to fit.With tip of knife, cut out 5 oval openings in crust to allow steam to escape during baking. (Do not just make slits, they will close up as crust bakes.) Brush crust with milk.
- Place sheet of foil underneath casserole; crimp foil edges to form a rim to catch any drips during baking. Bake pie 20 minutes or until crust is browned. Cool slightly.
- Garnish each serving with green onions if you like.
- P R E P 30 minutes
- B A K E 1 hour 45 minutes
- MA K E S 6 main-dish servings