Chili Tamale Pie
This comforting casserole is a great way to use leftover chili. Any chili recipe will work here!
Serves: 8Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 tsp. olive oil
- 1⁄2 medium onion, peeled and minced
- 1 small red bell pepper, seeded and diced
- 1 poblano pepper, seeded and minced
- 1 tsp. salt, divided
- 2 cups beef chili without beans
- 8 oz. shredded Cheddar cheese, divided
- 1 package (10 oz.) frozen corn, thawed
- 1 cup cornmeal
- 1 Tbsp. sugar
- 1 clove garlic, peeled and minced
- 1 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. chili powder
- 1 cup buttermilk
- 2 large eggs
- 3 Tbsp. vegetable oil
- 1 cup sour cream
- 4 Tbsp. chopped fresh cilantro
- Preheat oven to 375°F. Heat olive oil in a large cast-iron pan over medium heat. When the oil begins to shimmer, add the peppers, onion, chilies, and 1⁄2 teaspoon salt and cook until all the vegetables are very soft and beginning to brown around the edges, about 10 minutes.
- Add the chili. Bring mixture up to a simmer then remove from the heat. Spread one third of the shredded cheese over the chili. Set aside.
- Pulse the corn in a food processor several times until it is chopped, but not puréed. In a bowl, combine the corn meal, sugar, garlic, remaining salt, baking powder, and baking soda in a medium bowl. In another bowl combine the corn, buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry ingredients and fold in another third of the cheese.
- Pour the cornbread batter over the chili in the cast-iron pan. Mix the chili powder with the last third of the shredded cheese and sprinkle over the top of the cornbread batter.
- Bake for 35 to 40 minutes, or until the top of the casserole is evenly brown and the center of the casserole springs back when lightly touched. Serve with sour cream and cilantro.