Chili Casserole With A Cornmeal Crust Recipes

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
• Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Steps:

• Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
• Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
• Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
• Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

Steps:

• Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
• Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
• Bake uncovered 35 to 40 minutes or until golden brown.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
• In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
• Stir remaining ingredients until blended; pour over beef mixture.
• Bake uncovered 35 to 40 minutes or until golden brown.

Steps:

• 1. PREPARE CHILI:
• 2. Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
• 3. Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
• 4. Add beef and cook until meat is browned.
• 5. Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
• 6. Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
• 7. Pre-heat the oven to 400 degrees.
• 8. FOR THE CORNMEAL CRUST:
• 9. Sift together flour, cornmeal, sugar and salt in a large bowl.
• 10. Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
• 11. Add ¼ cup very cold water and mix very lightly with your hands. If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time until you can form a ball with the dough.
• 12. On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
• 13. Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
• 14. Cut three slits in the middle of the pie to allow steam to escape.
• 15. Bake for 30 minutes or until crust is golden brown.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Steps:

• Preheat oven to temperature according to cornbread mix.
• Mix Jiffy cornbread mix according to directions for 8x8 pan.
• Spray pan with Pam cooking spray.
• Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
• Bake as directed for cornbread.