Recipe - Home Recipes: Chili Pot Pie

One half pound Lean ground beef
1 Onion, chopped
1 cup Celery, chopped
1 cup Carrot, chopped
One half cup Sweet green pepper, chopped
One fourth cup Raisins
28 ounce Canned beans
[2x14oz cans]
14 ounce Canned tomatoes, minced
undrained
2 tablespoon Chili powder
One fourth teaspoon Hot pepper flakes
One half teaspoon Salt
One half teaspoon Pepper

CORNMEAL CRUST
2/3 cup Allpurpose flour
1/3 cup Cornmeal
1 teaspoon Baking powder
One half teaspoon Salt
1 tablespoon Butter, softened
One fourth cup Cheddar cheese, shredded
1 Egg
One half cup Skim milk
1 teaspoon Fresh parsley, chopped
or One half teaspoon dried

In large nonstick skillet or saucepan, brown beef over mediumhigh heat,
breaking up with back of spoon, about 8 minutes. Drain off fat.

Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.

Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer
for 30 minutes. Stir in salt and pepper. Spoon into deep square 12cup
casserole.

Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder
and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg
with milk and stir into flour mixture just until blended. Spread evenly
over chili. Sprinkle with parsley.

Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.

Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong,
Yellowknife, Northwest Territories, Canada

Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini