Tamale-Crusted Chili Pie

Name: Tamale-Crusted Chili Pie
Ingredients: For the crust; 3/4 cup yellow cornmeal, regular grind; 1/2 teaspoon table salt; 2 cups cold tap water; 1 tablespoon butter; For the filling; 1/2 pound lean ground beef; 1/4 cup diced onion (any kind or color); 1 clove garlic, minced or pressed; 1/2 teaspoon table salt; 1/4 teaspoon coarsely-ground black pepper; 1 14-ounce can (about 1 1/2 cups) diced tomatoes or tomato sauce; 1 15-ounce can (about 1 1/2 cups cooked) red, black or pinto beans, rinsed and drained; 1 teaspoon cocoa powder (any kind); 1/8 teaspoon ground cinnamon; 1 tablespoon chili powder; 1 cup frozen corn kernels; 1 cup shredded medium-aged Cheddar cheese, divided

18 ingredients

3 steps

Ingredients

For the crust
3/4 cup yellow cornmeal, regular grind
1/2 teaspoon table salt
2 cups cold tap water
1 tablespoon butter
For the filling
1/2 pound lean ground beef
1/4 cup diced onion (any kind or color)
1 clove garlic, minced or pressed
1/2 teaspoon table salt
1/4 teaspoon coarsely-ground black pepper
1 14-ounce can (about 1 1/2 cups) diced tomatoes or tomato sauce
1 15-ounce can (about 1 1/2 cups cooked) red, black or pinto beans, rinsed and drained
1 teaspoon cocoa powder (any kind)
1/8 teaspoon ground cinnamon
1 tablespoon chili powder
1 cup frozen corn kernels
1 cup shredded medium-aged Cheddar cheese, divided

Directions

1

In a medium saucepan, stir together cornmeal and salt; add water slowly, stirring constantly to insure that no lumps form. Cook over medium heat, stirring constantly, until thick. Stir in butter. Set aside to cool while preparing the filling.
2

In a large saucepan or skillet, saute the ground beef with the onions over medium-high heat until the beef is cooked through; spoon off any accumulated fat. Add the remaining ingredients except the corn and cheese. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until nearly all the liquid has evaporated. Remove from heat and stir in the corn.
3

Lightly grease a glass pie plate; spread or pat half of the cooled cornmeal mixture across the bottom and up the sides. Sprinkle with half the cheese. Spoon filling over bottom crust; spoon small dollops of remaining cornmeal mixture over filling--it's okay for the filling to peek through the crust. Bake at 375° (preheating is not necessary) in the middle of the oven for 25-30 minutes. Sprinkle with the remaining cheese and allow to cool about 5 minutes before slicing.