Chili Pot Pie With Cheddar Biscuit Crust Recipe
Ingredients
| 1 tablespoon plus | ||
| Olive oil | 3 Teaspoon | |
| 1 pound boneless beef chuck, cut into 1/2 inch pieces | ||
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Chili powder | 1 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| 1 can whole tomatoes in puree | ||
| 1 can chopped mild green chiles | ||
| Dark brown sugar | 1 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Pink beans | 1 Can (10oz) | |
| Cilantro leaves | 1/4 Cup (16 tbs), chopped | |
| Cheddar biscuit Crust | ||
| Milk | 2 Teaspoon | |
| Green onions for garnish | ||
Directions
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.
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.
Add tomatoes with their puree, breaking up tomatoes with side of spoon.
Add chiles with their juice, brown sugar, tomato paste, beef with any accumulated juices in bowl, and 1/4 cup water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
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.
Preheat oven to 425F.
Meanwhile, prepare Cheddar biscuit Crust.
Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep dish pie plate.
Top with biscuit crust, tucking in edge to fit.
With tip of knife, cut out 5 oval openings in crust to allow steam to escape during baking. (Do not just make slits, they will close up as crust bakes.)
Brush crust with milk.
Place sheet of foil underneath casserole; crimp foil edges to form a rim to catch any drips during baking.
Bake pie 20 minutes or until crust is browned.
Cool slightly.
Garnish each serving with green onions if you like.
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.
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.
Add tomatoes with their puree, breaking up tomatoes with side of spoon.
Add chiles with their juice, brown sugar, tomato paste, beef with any accumulated juices in bowl, and 1/4 cup water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
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.
Preheat oven to 425F.
Meanwhile, prepare Cheddar biscuit Crust.
Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep dish pie plate.
Top with biscuit crust, tucking in edge to fit.
With tip of knife, cut out 5 oval openings in crust to allow steam to escape during baking. (Do not just make slits, they will close up as crust bakes.)
Brush crust with milk.
Place sheet of foil underneath casserole; crimp foil edges to form a rim to catch any drips during baking.
Bake pie 20 minutes or until crust is browned.
Cool slightly.
Garnish each serving with green onions if you like.
Chef
