Chili Pot Pie With Cheddar Biscuit Crust

READY IN: 2hrs 15mins




  • 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.