Mexican Chili Pie With Garlic
5 tablespoons oil
1 onion, chopped
3 garlic cloves, crushed
6 garlic cloves, thinly sliced
1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon chili powder
2/3 cup beef stock
1 (14 ounce) can crushed tomatoes
1 green bell pepper, seeded and diced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 (15 1/2 ounce) can mixed beans or red kidney beans
1 small French bread, loaf thinly sliced
1/2 cup sharp cheddar cheese, grated
Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
Stir in the Ground Beef and cook until browned.
Add the spices, cook for an additional minute.
Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
Add the beans and season with salt and pepper to taste.
Preheat oven to 375.
Transfer the chili to a large gratin or casserole dish.
Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
Arrange the treated bread slices on top of the chili.
Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
Bake uncovered for 20 minutes.