Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Main Courses, Meat

Chile en Crôute

Recipe PictureSource: Williams-Sonoma Kitchen

Servings: 8

Preparation Time: 35 minutes
Start to Finish Time: 7 hours 30 minutes
Cooking: 6 hours 55 minutes

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. It's the perfect cold-weather meal.


  • 5 pounds ground beef
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1/4 cup olive oil
  • 1/3 cup all-purpose flour
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1/2 cup Urban Accents Rio Grande chili powder* or other chili powder
  • Freshly ground pepper, to taste
  • 2 teaspoons dried oregano
  • 28 ounces chopped tomatoes with juices (1 can)
  • 3 cups chicken stock
  • 1/4 cup cornmeal
  • 1 package Buckeye corn bread mix or other corn bread mix


  1. 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.
  2. 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.
  3. Preheat oven to 375°F.
  4. 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.

Yield: 8 Servings

Cuisine: French

Per Serving (excluding unknown items): 1131 Calories; 86g Fat (68.7% calories from fat); 51g Protein; 37g Carbohydrate; 5g Dietary Fiber; 241mg Cholesterol; 2181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 1 Vegetable; 13 1/2 Fat; 1/2 Other Carbohydrates.

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