Chili en Crôute

Chili en Crôute

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Prep Time: 35 minutes
Cook Time: 415 minutes
Servings: 8
The French term en crôute describes a food that is wrapped or covered with pastry and then baked. Here, we offer a rustic version made with hearty beef chili and corn bread. Its the perfect cold-weather meal.


  • 5 lb. ground beef
  • 1 Tbs. salt
  • 3 Tbs. sugar
  • 1⁄4 cup olive oil
  • 5 Tbs. all-purpose flour
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1⁄2 cup Urban Accents Rio Grande chili powder*
  • Freshly ground pepper, to taste
  • 2 tsp. dried oregano
  • 1 can (28 oz.) chopped tomatoes with juices
  • 3 cups chicken stock
  • 1⁄4 cup cornmeal
  • 1 package Buckeye corn bread mix*


In a large sauté pan over medium-high heat, combine the ground beef, salt and sugar and cook, stirring, until browned, about 10 minutes. Drain the meat and transfer to a slow cooker.

In the same pan over medium heat, warm the olive oil. Add the flour and cook, stirring, 2 to 3 minutes; do not allow it to brown. Add the onion and sauté for 5 minutes. Add the garlic, chili powder, pepper and oregano and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the tomatoes with their juices and cook for 7 to 10 minutes, then pour the mixture into the slow cooker. Add the stock and cornmeal. Cover and cook for 6 hours on high or 8 hours on low. After the chili is cooked, skim off any fat from the surface.

Preheat an oven to 375°F.

Prepare the corn bread batter according to the package instructions. Divide the chili evenly among 8 ovenproof bowls. Top each with a scant 1/2 cup of the batter. Using a small offset spatula, spread the batter over the center two-thirds of the chili, being careful not to mix the batter with the chili. Place the bowls on a baking sheet and bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Serve immediately. Serves 8.

Williams-Sonoma Kitchen

*Available in our retail stores.
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