Upside-Down Chili Pie
Yield
4 servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
corn oil
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | cup |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 ½ | cups |
tomatoes
chopped |
|
| 8 | ounces |
red kidney beans
cooked and drained |
|
| 1 | teaspoon |
chili powder
|
|
| ¾ | cup |
cornmeal
yellow |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
corn oil
|
|
| 2.5 | ml |
cumin
|
|
| 118 | ml |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 355 | ml |
tomatoes
chopped |
|
| 231.2 | ml/g |
red kidney beans
cooked and drained |
|
| 5 | ml |
chili powder
|
|
| 177 | ml |
cornmeal
yellow |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Spray 8 inch square pan with nonstick cooking spray.
To prepare chili, place large nonstick skillet over medium-high heat 30 seconds .
Add oil; heat 30 seconds more.
Add cumin and cook, stirring constantly, jus teaspoon until fragrant, about 30 seconds (do not burn).
Stir in onion and green bell pepper; cook, stirring often, until tender, 4 to 5 minutes.
Stir in tomatoes, beans and chili powder; cook 5 minutes.
Spread mixture evenly into prepared pan and set aside.
(May be done ahead up to this point)
To prepare cornmeal topping, bring 2 cups water to a boil.
Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.
When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
Immediately spread mix ture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.
