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“Chili on a cornmeal crust with cheese!”
1hr 10mins

Ingredients Nutrition


  1. Proof the yeast in 1/4 cup water with 1/2 teaspoon sugar until foamy.
  2. Place the 2 1/2 cups flour, salt, sugar, oil and cornmeal in a stainless steel bowl.
  3. When the yeast is proofed, add to the bowl along with 1/2 cup warm water; start kneading adding in more flour as needed to create a smooth dough.
  4. After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
  5. Remove the dough from the mixing bowl and shape into a ball.
  6. Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
  7. Punch down dough and let rest for 10 minutes before shaping.
  8. Roll out the dough into a 16-inch circle.
  9. Place onto a lightly greased pizza pan.
  10. In a large pot, sauté the beef.
  11. Roughly chop the onion and add that to the pot once the meats are cooked along with the tomatoes, and red beans.
  12. Lastly, add the seasoning mix and bring the chili to a boil, adding additional cayenne pepper, red pepper and smoked paprika to taste,.
  13. Turn the heat down to medium low and allow to simmer for at least 30-45 minutes.
  14. Spoon the chili onto the pizza dough.
  15. Sprinkle with mozzarella cheese.
  16. Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

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