 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over. Ingredients:
1/2 pound ground beef |
1/2 pound ground pork |
1 large onion, sliced |
2-1/2 cups tomato juice |
1 package (10 ounces) frozen corn |
1 to 2 tablespoons chili powder |
1 teaspoon salt |
1/4 teaspoon pepper |
pastry: |
1 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
1/2 teaspoon salt |
1/3 cup plus 1 tablespoon shortening |
3 tablespoons cold water |
Directions:
1. In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11-in. x 7-in. baking dish.
2. In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12-in. x 8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown. Yield: 4-6 servings.
|
|