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About the Recipe: Our updated style added roasted peppers, more spices, herbs, more garlic, a touch of bacon flavor, and a healthful addition of mushrooms. We enhanced the topping with the flavor of beer, peppered cheese, cilantro, sunflower seeds, and a glaze of maple syrup.
The classic chili was delicious, but this updated version is “popping with peppers” fantastic.
Recipe Inspired by Farm Journal Complete Pie Cookbook, 1965 for classic Chili Con Carne Pie
Cook’s Note: The chili can be prepared without baking or adding a cornbread topping. Serve in bowls with your favorite chips or dollops of sour cream. There are many ways to blacken pepper skins. This is what we did. We lightly rubbed the peppers with oil; broil or grill over 500 degrees heat, turning to cook both sides. Place in a closed paper bag for 10 to 15 minutes; remove from bag; pull off stem and seeds, rub off tough outer skin with fingers or paper towels. Chop remaining peppers.
Bake in 425-degree F oven for 20 to 28 minutes or cornbread topping is golden, and chili is hot. Remove from oven; brush hot cornbread topping with maple syrup. Cool about 10 minutes before serving.
Serves: 4 to 6
pdf for Copy of Recipe – Chili Con Carne Casserole Pie
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