Einkorn Four-Bean Chili Con Carne Pot Pie

Einkorn Chili Con Carne Pot Pie

Ingredients

For the pie crust:

  • 2½ cups (300 g) Jovial All-Purpose Einkorn Flour or 3 cups (288 g) Jovial Whole Wheat Einkorn, plus more for dusting
  • ½ teaspoon fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes
  • 6 tablespoons ice water

For the chili:

  • 3 tablespoons Jovial 100% Organic Extra Virgin Olive Oil
  • ½ pound ground beef
  • ½ pound ground pork
  • 2 tablespoons beer or water
  • 1 large green pepper, seeded and diced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • 2 teaspoons fine sea salt
  • One 18-ounce jar Jovial Crushed Tomatoes
  • One 13-ounce jar Jovial Kidney Beans
  • One 13-ounce jar Jovial Borlotti Beans
  • One 13-ounce jar Jovial Cannellini Beans
  • One 13-ounce jar Jovial Chickpeas
  • 2 cups (8 ounces) sharp cheddar cheese, shredded
Organic Borlotti Beans

Organic Borlotti Beans

$3.79
Regular price
Organic Italian Crushed Tomatoes

Organic Italian Crushed Tomatoes

$4.79
Regular price
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price

Makes one 9 x 13" pie

Instructions

Make the crust: 

  1. In a large bowl, combine the flour and salt. Cut the butter into the flour mixture with a pastry blender. Add the ice water and squeeze the dough in your hands until it holds together. Knead for 1 minute on a clean work surface. Divide the dough in 2 pieces and flatten each into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Make the Chili:

  1. In a large saucepan, heat 1 tablespoon of olive oil and cook the beef and pork until it begins to brown and stick to the bottom of the pan. Transfer the cooked meat to a medium bowl.
  2. Add the beer or water to the pan and scrape up the browned bits of meat. Cook for 1 minute until the liquid has evaporated.
  3. Add the remaining 2 tablespoons of olive oil, green pepper, onion, and garlic and cook for 3 minutes. Return the meat to the pan and add the chili powder, cumin, oregano and salt. Cook for 3 minutes.
  4. Stir in the crushed tomatoes and cook on medium-low heat for 20 minutes until reduced and thickened. Add the beans with their cooking water and cook for 5 minutes more. Turn off the heat and allow the chili to cool.
  5. Preheat the oven to 350°F.
  6. To assemble the pie, remove the dough from the refrigerator. On a floured piece of parchment paper, roll the first piece of dough into a 9 x 13-inch rectangle, lifting and turning the dough with each roll. Place the dough in the bottom of a 9 x 13-inch baking pan. Pour the chili into the dish, then spread the shredded cheese evenly on top.
  7. Roll out the top crust in the same manner as the bottom. Place the top crust on top of the filling. Cut nine 2-inch vents in the top of the pie.
  8. Bake 55 to 60 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before slicing and serving.
  9. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven at 350°F for 5-10 minutes.

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Einkorn Chili Con Carne Pot Pie