Recipe: Chili Con Carne Pizza

Pizza/James McNair

`INGREDIENTS:`
Chili Con Carne: 3 tablespoons vegetable oil	2 cups finely chopped yellow onion	3 pounds ground lean beef
4 garlic cloves, minced or pressed, or to taste	3/4 cup good-quality chili powder, or to taste	1 tablespoon ground cumin, or to taste
1/2 cup unbleached all-purpose flour	salt	freshly ground black pepper
ground cayenne pepper	3 cans (7 ounces each) tomato sauce	Basic Pizza Dough, Cornmeal Variation
cornmeal, if using a pizza peel	about 1/4 cup vegetable oil	2 cups (about 6 ounces) shredded Monterey Jack cheese
2 cups (about 6 ounces) shredded yellow cheddar cheese	1/2 cup minced red sweet onion	fresh cilantro (coriander) leaves for garnish

`1`	To make the chili, heat the oil in a dutch oven or other heavy pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef and garlic and cook until the meat is just past the pink stage. Add the chili powder, cumin, flour, and salt, black pepper, and cayenne pepper to taste; mix well. Stir in the tomato sauce, cover, reduce the heat, and simmer until the flavors are well blended, about 1 hour. Add a little water during the cooking if the mixture dries out. You want the chili to be just a bit on the dry side to keep the pizza crust from getting soggy during baking.
`2`	Prepare the dough and preheat the oven as directed in the basic recipe.
`3`	Shape the pizza dough as directed in the basic recipe. Brush dough all over with vegetable oil, then cover with about half of each cheese, leaving a 1/2-inch border around the edges. Top with the chili, then sprinkle with the onion and cover with the remaining cheese.
`4`	Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with vegetable oil. Garnish with cilantro, slice, and serve immediately.