Best Recipe Chili Pie With quick bread Crust

• YIELDS: 6 SERVINGS

• PREP TIME: 0 HOURS 15 minutes

• TOTAL TIME: 0 HOURS 55 minutes

INGREDIENTS

• 4 tbsp. vegetable oil

• 1 lb. ground beef chuck (85% lean)

• 1 giant 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 giant egg

• 2/3 c. milk

• 2 serrano chiles, thinly sliced

• Fresh cilantro, for garnish

DIRECTIONS

• Preheat the kitchen appliance to 400°F. 
• In a 12-inch oven-safe pan, heat one tablespoon oil over medium heat. Add the beef; cook 3 minutes, or till bronzed, ending the meat to crumble. With a slotted spoon, transfer the meat to a bowl; discard the surplus fat. To identical pan, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, flavourer, and ground chipotle. Cook 2 minutes, stirring. return the meat to the pan. Stir within the tomatoes, beans, and 1/2 teaspoon salt. Cook three minutes, or till the mixture is hot. take away from the warmth.
• Meanwhile, whisk the meal, flour, leavening, and 1⁄4 teaspoon salt. in an exceedingly separate bowl, whisk the egg, milk, and also the remaining 3 tablespoons oil; increase the meal, stirring to mix. Fold half the serrano chiles into the batter. Pour over the meat mixture, spreading it to hide. Dot the highest with the remaining serranos.
• Transfer the pan to the kitchen appliance. Bake 25 minutes, or till a strip inserted into the topping comes out clean. Let stand ten minutes. Garnish with cilantro.

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