Page 116 - One-Dish Meals

Chili Potpie with Cheddar-

Biscuit Crust

The cornmeal-and-Cheddar crust adds an old-fashioned crowning touch
to spicy beef chili—an irresistible combination. Serve with a green salad.
P R E P 30 minutes B A K E 1 hour 45 minutes M A K E S 6 main-dish servings

1 tablespoon plus 3 teaspoons 1 can (16 ounces) whole tomatoes
olive oil in puree
1
1 pound boneless beef chuck, 1 can (4 to 4 ⁄2 ounces) chopped
1
cut into ⁄2-inch pieces mild green chiles
1 medium onion, chopped 1 tablespoon dark brown sugar
2 garlic cloves, minced 1 tablespoon tomato paste
1 tablespoon chili powder 1 can (15 to 16 ounces) pink beans
1 teaspoon ground coriander 1 ⁄4 cup chopped fresh cilantro leaves
1 ⁄2 teaspoon salt Cheddar-Biscuit Crust (recipe follows)
1
⁄2 teaspoon ground cumin 2 teaspoons milk
green onions for garnish (optional)

1. In 5-quart Dutch oven or saucepot, heat 1 tablespoon olive oil over
medium-high heat until hot. Add half the beef, and cook until browned
and juices evaporate. Transfer beef to small bowl. Repeat with remaining
beef and 2 teaspoons olive oil.

2. Add remaining 1 teaspoon olive oil to Dutch oven. Reduce heat to
medium. Add onion and cook 10 minutes or until tender and golden. Add
garlic; cook 2 minutes, stirring. Add chili powder, coriander, salt, and
cumin; cook 1 minute, stirring.

3. Add tomatoes with their puree, breaking up tomatoes with side of spoon.
Add chiles with their juice, brown sugar, tomato paste, beef with any accu-
1
mulated juices in bowl, and ⁄4 cup water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
4. Rinse and drain beans.Add beans; heat to boiling over high heat. Reduce
heat to low; cover and simmer 30 to 45 minutes longer, until beef is very
tender. Stir in cilantro.

116 Pastas & Pies