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Section: Stove Top: US/European
Recipe: Natchitoches Meat Pie Filling

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Natchitoches Meat Pie Filling
2 tablespoons oil
1 pound ground beef (not lean)
1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium jalapeņo pepper, cored, seeded, and finely chopped
4 bay leaves
1 teaspoon dried thyme

Heat 2 tablespoons of the oil in a 12-inch cast iron skillet over
medium-high heat. Add the meat, salt, paprika, cayenne, chili powder,
cumin, and black and white peppers and cook, using a metal spatula to break
up the meat, for about 5 to 8 minutes, or until the meat is lightly

Add the tomatoes, onion, bell pepper, jalapeņo, bay leaves, and dried
thyme, and cook, stirring, for an additional 5 to 10 minutes, until most of
the juices have evaporated and the vegetables have softened.

From: Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Found at: Chow.com
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