San Antonio Chili Casserole
1 T. corn oil (I used vegetable oil but will probably use olive oil from now on)
1 medium size onion, chopped (I used a large onion)
1 medium size green bell pepper, seeded and chopped
1 garlic clove, minced
1 pound lean ground beef chuck (can’t wait to try ground venison!)
1 T. chili powder
One (8 oz.) can tomato sauce
Salt and black pepper to taste
Two 16-0z cans kidney beans, drained, reserving ½ cup of the liquid (I used one can of black beans and one can of the new grill style baked beans)
1 cup all-purpose flour (I used whole grain, hard red winter wheat flour but might be trying the unbleached regular all-purpose next time)
1 cup of yellow cornmeal (didn’t have any so I used a cup of cornmeal mix)
2 t. baking powder
1 t. sugar
1 cup shredded sharp cheddar cheese
2 large eggs
¼ cup (1/2 a stick) butter, melted
1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole and set aside.
2. In a large skillet, heat the oil over moderate heat, add the onion, bell pepper, and garlic and stir till just softened. Add the beef, breaking it up with a fork, stir till browned, and pour off any excess fat. Add the chili powder, tomato sauce, and salt and pepper, and stir. Add the beans and reserved bean liquid, stir well, and scrape into the prepared casserole.
3. In a medium-size mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt and pepper to taste, and cheese. In a small mixing bowl, beat together the eggs and butter, pour into the flour mixture, and stir till well blended and smooth. Spread the mixture evenly over the meat and beans and bake till the top is lightly browned, about 30 minutes.
Makes 4-6 servings.
From: Crazy for Casseroles by James Villas
275 All-American Hot-Dish Classics