FILLING:

2 tbsp. vegetable oil
1 1/2 c. chopped onions
1 c. chopped green pepper
2 tsp. minced garlic
2 (16 oz.) cans kidney beans
1 (16 oz.) can tomatoes
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. thyme

Heat milk in a 2-quart saucepan over medium-high heat. Add onions, pepper and garlic; cook 5-6 minutes, stirring often, until onions are translucent. Stir in remaining filling ingredients. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.

CRUST:

1 c. all-purpose flour
1/2 c. yellow cornmeal
1/4 tsp. salt
1 c. (4 oz.) shredded sharp cheddar cheese
1/4 c. vegetable oil
1 lg. egg
3 tbsp. milk

Mix flour, cornmeal and salt, then stir in cheese. Whisk oil, egg and milk in a small bowl. Pour over flour mixture and stir to blend and moisten. Gather dough into a ball. Shape into a 1-inch thick rectangle.

On lightly floured surface, roll dough to 13x9-inch rectangle. Put chili into baking pan. Top with pastry. Make slits. Bake 20-25 minutes at 425 degrees.