1/2 lb Lean ground beef
1 Onion, chopped
1 c Celery, chopped
1 c Carrot, chopped
1/2 c Sweet green pepper, chopped
1/4 c Raisins
28 oz Canned beans
– [2x14oz cans]
14 oz Canned tomatoes, diced
2 tb Chili powder
1/4 ts Hot pepper flakes
1/2 ts Salt
1/2 ts Pepper
2/3 c All-purpose flour
1/3 c Cornmeal
1 ts Baking powder
1/2 ts Salt
1 tb Butter, softened
1/4 c Cheddar cheese, shredded
1/2 c Skim milk
1 ts Fresh parsley, chopped
– or 1/2 ts dried
In large nonstick skillet or saucepan, brown beef over medium-high heat,
breaking up with back of spoon, about 8 minutes. Drain off fat.
Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.
Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer
for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup
Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder
and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg
with milk and stir into flour mixture just until blended. Spread evenly
over chili. Sprinkle with parsley.
Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.