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Cook1 hr 45 mins
Dollar store cookbook BUT million dollar taste! If you don't feel like making the chili (But you should) try the crust and the technique with just the crust.
- 1 tablespoon olive oil
- 3 teaspoons olive oil
- 1 lb boneless beef chuck, in 1/2 inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1 (16 ounce) canwhole tomato puree
- 1 (4 ounce) canchopped mild green chilies
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- 1⁄4 cup water
- 1 (16 ounce) can kidney beans
- 1⁄4 cup chopped cilantro leaf
- 2 teaspoons milk
- green onion, for topping and garnish
- 1 cup flour
- 1⁄2 cup sharp cheddar cheese, shredded
- 1⁄4 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons cold butter
- 1⁄2 cup milk
- In dutch oven heat 1 TBS oil over med high heat til hot.
- Add half the beef and cook til browned and juices evaporate.
- Transfer to small bowl.
- Repeat with remaining beef and 2 tsp oil.
- Add remaining tsp oil and reduce heat to medium.
- Add oniona dn cook 10 minutes til golden.
- Add garlic and cook and stir 2 minutes.
- Add chili powder, coriander, 1/2 tsp salt and cumin.
- Cook and stir 1 minute.
- Add tomatoes, breaking up with spoon.
- Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
- Heat to boiling over high heat.
- Reduce to low, cover and simmer 30 minutes, stirring occasionally.
- Rinse and drain beans.
- Add to pot and heat to boiling.
- Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
- Stir in cilantro.
- Preheat oven to 425.
- Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
- Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
- With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
- Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
- Turn dough unto floured surface.
- Gently knead about 5 strokes to mix.
- Roll out into round 1inch larger than top of casserole.
- Top chili mixture in casserole with crust, tucking in edges to fit.
- With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
- Brush with 2 tsp milk.
- Place sheet of foil underneath and crimp to catch drips.
- Bake 20 minutes or until crust is browned.
- Cook slightly.
- Garnish with sliced green onions.