SKILLET CHILI PIE WITH CORN BREAD TOPPING

SKILLET CHILI PIE WITH CORN BREAD TOPPING image

Number Of Ingredients 21

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CHILI MIXTURE:
1 cup chopped onion
1 cup chopped green pepper
1/2 lb lean ground beef
1 cup corn
2 tsp chili powder
1 tsp cumin
1/2 tsp sugar
1/2 tsp garlic powder
3/4 cup water
14 oz can pinto beans, drained
14 oz can stewed tomatoes
5.5 oz can tomato paste
4 oz can chopped green chilis, drained
TOPPING:
1/2 cup flour
1/2 cup cornmeal
1 tsp baking powder
1/8 tsp salt
1/2 cup buttermilk
1 egg white, slightly beaten

Steps:

TO MAKE CHILI: Cook onion, green pepper and ground beef in large ovenproof skillet over medium heat until meat is browned & crumbly. Drain well on paper towel and set aside. Wipe drippings from skillet with paper towel and return meat mixture to skillet and add remaining ingredients. Bring to boil, cover, reduce heat to medium low & cook 10 minutes, stirring occasionally. Remove from heat and set aside TO MAKE CORN BREAD: Combine dry ingredients in a bowl. Combine buttermilk and egg white and add to dry ingredients stirring until moistened. Spoon evenly over meat mixture. Bake at 400 degrees for 13 minutes or until toothpick comes out clean.