Chili Casserole with a Cornmeal Crust

For the filling:

Heat approximately 2 Tablespoons of olive oil in a large skillet set to medium heat.

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.

Add beef and cook until meat is browned.

Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne, beans, salt and pepper to taste. Simmer until mixture is slightly thickened.

Remove from heat and place in a 1 ½ quart casserole dish. Allow to cool a bit as you make the crust.

Preheat the oven to 400 degrees F.

For the cornmeal crust:

Sift together flour, cornmeal, sugar and salt in a large bowl.

Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.

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 Tablespoon at a time until you can form a ball with the dough.

On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.

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.

Cut three slits in the middle of the crust to allow steam to escape.

Bake for 30 minutes or until crust is golden brown.