| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs, Dairy |
Dutch |
Dupree |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 2 |
|
Onions, chopped |
| 1 |
|
Red bell pepper, seeded and |
|
|
chopped |
| 1 |
|
Green bell pepper, seeded |
|
|
and chopped |
| 4 |
|
Celery stalks, chopped |
| 3 |
|
Garlic cloves, chopped |
| 3 |
T |
Chili powder |
| 1 |
T |
Ground cumin |
| 1 |
t |
Dried oregano |
| 2 |
t |
Ground ginger |
| 4 |
c |
Chicken broth |
| 2 |
c |
Cooked lentils, rinsed |
| 1 |
lb |
Canned tomatoe, coarsely |
|
|
chopped |
|
|
Salt and pepper |
|
|
Crust |
| 1 |
c |
Self-rising soft wheat flour |
| 1 |
c |
Cornmeal |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 3 |
c |
Vegetable oil |
INSTRUCTIONS
Preheat oven to 400 degrees F. In a large Dutch oven heat oil, add
onions, peppers and celery, and cook over medium heat until soft,
about 8 to 10 minutes. Add garlic and cook 2 to 3 minutes more. Stir
in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2
minutes. Add chicken stock, lentils and tomatoes. Bring to the boil,
reduce the heat, and simmer for 45 to 50 minutes. Adjust seasoning
with salt and pepper. Transfer to an ovenproof serving dish or pie
plate. In a mixing bowl stir together flour and cornmeal. Whisk
together egg, buttermilk and oil and stir into flour mixture until
just blended. Spoon corn bread mixture on top of the chili and bake 25
to 30 minutes. Let casserole stand 10 minutes before cutting into
wedges and serving. Recipe By : Nathalie Dupree, TVFN, 1996
Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42
-0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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