Skillet Chili Pie with Corn Bread Topping
That's Trump
Skillet Chili Pie with Corn Bread Topping
That's Trump
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Chili Mixture: 1 cup chopped onion 1 cup chopped green pepper 1/2 pound lean ground beef 1 cup kernel corn, drained 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon sugar 1/2 teaspoon garlic powder 3/4 cup water 14 ounce can pinto beans, drained 14 ounce can stewed tomatoes 5 1/2 ounce can tomato paste 4 ounce can chopped green chilies, drained Topping: 1/2 cup flour 1/2 cup cornmeal 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup buttermilk 1 egg white, slightly beaten Directions: Chili: Cook onion, green pepper and ground beef in a large ovenproof skillet over medium heat until meat is browned and crumbly. Drain well on paper towel and set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet and add remaining ingredients. Bring to boil, cover, reduce heat to medium low and cook 10 minutes, stirring occasionally. Remove from heat and set aside. Corn Bread: Combine dry ingredients in a bowl. Combine buttermilk and egg white and add to dry ingredients, stirring until moistened. Spoon evenly over meat mixture. Bake at 400°F for 13 minutes, or until toothpick inserted in center comes out clean. Serves 5
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