8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

I've never made a secret of my love of all things hot and spicy, and when I fell on this wonderful recipe I knew one day I'd have to try it.  After a recent conversation with an amazing friend of mine regarding upcoming cooking projects, the topic turned to chili.  I felt particularly inspired to give this recipe a try for no other reason than, as said friend said "Because....Chili!!"  Honestly, what other reason DO you need?

For those who are perhaps new to the world of chili, let me explain a few fundamentals for you.  First, be aware that what you are perhaps accustomed to eating isn't REALLY chili.  No, really.  The canned variety you put on cheese fries, hot dogs, or mix with a brick of Velvetta or Philadelphia Cream Cheese to make a dip.  Chili is a sophisticated, multifaceted dish that can range on the spectrum from being a fantasticly filling meal on its own to being a 5 (or 8) alarm blaze in your mouth on the flavor and spice factor. 

At its root, chili (or the proper term:  Chili Con Carne) is a mixture of slow stewed meat - commonly beef, chicken, or chorizo sausage - that has been combined with tomatoes, onions, kidney beans, and spiced to the individual cook's preference.  The TRUE secret is in the cooking time and temperature.  Most all cooks will keep their spice blends, cooking times, and temperatures as fairly closely guarded secrets.  However...without giving away anyone's trade secrets, a full pot will usually go well if left on a slow simmer on your stove top for a few hours.  Each cook has his own secrets, and I'll leave it to you to come up with your own individual best method for your own perfect chili.

8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

**COOK'S NOTE:  Regardless of suggestion of allowing the chili to stand for 1-2 days, this recipe is equally as good directly out of the pot and into your pie. 

CRUST:

·         1 Cup Flour

·         ½ Cup Yellow Corn Meal

·         1 Stick Butter

·         1/3 Cup Water

·         2 Tbs. Sugar

·         1 tsp. Salt

CHILI:

·         2 Oz. Dried Ancho Chiles (4 Large), Stemmed and Seeded

·         6 Large Garlic Cloves, 3 of them Finely Chopped

·         1 Tbs. Salt

·         1 1/2 Tbs. Ground Cumin

·         1 1/2 Tbs. Chili Powder

·         1 ½ Tbs. Ghost Pepper

·         4 Lbs. Beef Brisket (or Boneless Chuck), Trimmed and Cut into 1 1/2- to 2-inch pieces

·         3 to 4 Tbs. Vegetable Oil

·         1 (28- to 32-oz) Can Whole Tomatoes in Juice

·         1/4 Cup Canned Chipotle Chiles in Adobo

·         1/2 Cup Cilantro, Coarsely Chopped

·         4 Cups White Onions, Chopped

·         1 Tbs. Dried Oregano (Preferably Mexican), Crumbled

·         1 to 4 Fresh Serrano (or Other Small Green Chiles), Finely Chopped and Including Seeds

·         1 12-Oz. Bottle “Doz Equis” Beer

·         2 Cups Water

·         2 1/2 Cups Cooked Pinto Beans (Rinsed if Canned)

Instructions:

FOR CRUST:

Preheat oven to 350 degrees. 

Mix all the ingredients.  It will take a lot of working the mixture together with your hands and some kneading.

Spread flour on your surface liberally, and roll the dough out with a rolling pin.  Split it in half, and you're now ready to put it in your pie dish.  Add all your ingredients inside the crust

Bake filled for about 45 minutes.

FOR CHILI:

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fit in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make
sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender,
thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Fill pie crust with chili filling and bake for 45minutes.  Top with cubed avocado; sliced black olives, chopped white onion, shredded Cheddar, chopped fresh cilantro, and sour cream,