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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A nice comfy twist on an old favourite. This is a beanless chili with a quick crust. I've made this lower carb by using soy flour, but you can use regular flour if you'd like. Ingredients:
1 tablespoon butter or 1 tablespoon oil |
1/4 cup chopped onion |
1 clove garlic, crushed |
6 ounces italian sausage or 6 ounces chorizo sausage |
1 teaspoon chili powder |
1/2 teaspoon oregano leaves |
1/4 teaspoon salt (i don't use salt) (optional) |
1/4 teaspoon black pepper |
1 lb lean ground beef |
1 (8 ounce) can tomato sauce (you could use 1 cup of finely chopped tomatoes too) |
1 1/2 cups shredded cheddar cheese |
tabasco sauce, to taste (optional) |
3/4 cup milk |
2/3 cup defatted soy flour (flour of choice) |
2 tablespoons cornmeal |
1 egg |
1 tablespoon oil or 1 tablespoon melted butter |
tomato, cut in wedges,for garnish |
Directions:
1. Melt butter in 9 inch round pan or skillet (oven proof).
2. Saute onion until soft, stir in garlic, saute a minute.
3. Remove sausage from casing; cook, breaking up meat for 10 minutes; pour off any grease.
4. Stir in chili powder, oregano, salt (if used) and pepper.
5. Add ground beef, brown; stir in tomato sauce (or chopped tomatoes); Bring mixture to a simmer; remove from heat; sprinkle with cheese.
6. In a bowl, combine milk, flour, cornmeal, egg and oil; beat vigorously, pour topping over mixture in skillet or round pan.
7. Bake at 425 degrees for 35 minutes or until golden brown and fluffy; serve immediately.
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