Chili Pie With Cornbread Crust #Christmas #Cornbread

INGREDIENTS

• 4 tbsp. vegetable oil
• 1 lb. ground beef chuck (85% lean)
• 1 large onion, finely chopped
• 2 medium bell peppers, seeded, chopped
• 2 cloves garlic, chopped
• 1 tbsp. chili powder
• 1/4 tsp. ground chipotle chile
• 1 can (14 ounces) fire-roasted diced tomatoes
• 1 can (14 ounces) kidney beans, rinsed and drained
• 1 can (14 ounces) fat-free refried beans
• Salt
• 2/3 c. fine- to medium-ground cornmeal
• 2/3 c. all-purpose flour
• 1 tsp. baking powder
• 1 large egg
• 2/3 c. milk
• 2 serrano chiles, thinly sliced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to four hundred°F. 
2. In a 12-inch oven-safe skillet, warmth 1 tablespoon oil over medium warmth. add the red meat; prepare dinner three minutes, or until browned, breaking apart the beef to fall apart. With a slotted spoon, switch the red meat to a bowl; discard the excess fats. To the identical skillet, upload the onion and bell peppers; prepare dinner 7 mins, stirring. upload the garlic, chili powder, and ground chipotle. prepare dinner 2 minutes, stirring. go back the pork to the skillet. Stir inside the tomatoes, beans, and 1/2 teaspoon salt. prepare dinner three minutes, or till the combination is hot. dispose of from the heat.
3. in the meantime, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the final 3 tablespoons oil; upload to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the red meat mixture, spreading it to cover. Dot the pinnacle with the remaining serranos.
4. switch the skillet to the oven. Bake 25 minutes, or till a toothpick inserted into the topping comes out clean. permit stand 10 minutes. Garnish with cilantro.