Chili Pot Pie
In a traditional chili pot pie, a ramekin or casserole dish is filled with chili, the covered with cornbread batter and baked. To save time, we ditched the cornbread for an express version that has huge Tex-Mex flavour. Three words: cheesy quesadilla toppers.
Ingredients
- 2 red bell peppers, seeded and diced
- 1 onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) lean ground pork
- 2 tbsp chili powder
- 1 tsp ground coriander
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (19 oz/540 ml) kidney beans, rinsed and drained
- 1 cup (150 g) frozen corn kernels
- 3 tbsp (45 ml) tomato-based chili sauce or ketchup
- 1/2 cup (125 ml) milk
- 3 tbsp (45 ml) vegetable oil
- 6 wheat tortillas, 8 inches (20 cm) in diameter
- 7 oz (200 g) Swiss cheese, sliced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large pot over high heat, soften the bell peppers and onion in the oil. Add the meat and cook until it begins to brown. As it cooks, break it up with a wooden spoon. Add the spices and cook for 1 minute, stirring constantly. Add the remaining ingredients and continue cooking for 15 minutes or until the chili has thickened. Season with salt and pepper. Spoon into six 1 1/2-cup (375 ml) ramekins and place on a baking sheet. Set aside.
In a traditional chili pot pie, a ramekin or casserole dish is filled with chili, the covered with cornbread batter and baked. To save time, we ditched the cornbread for an express version that has huge Tex-Mex flavour. Three words: cheesy quesadilla toppers.