Tamale Pie

Recipe Ingredients

		For Chili
4 tablespoons	60ml	Vegetable oil
2 lbs	908g / 32oz	Boneless beef chuck or rump - cut 1/2" cubes
1 lb	454g / 16oz	Onion - chopped (large)
2 lbs	908g / 32oz	Fresh jalapeño chiles - seeded if desired, (large)
		And finely chopped
4		Garlic cloves - finely chopped
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Chili powder
1		Crushed tomatoes in puree - (28 oz)
1		Box frozen corn - (10 oz)
1 1/2 cups	355ml	Water
1		Pinto or black beans - (15 to 16 oz) - drained, rinsed
1 cup	146g / 5.1oz	Chopped pimiento-stuffed green olives
		For Topping
1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal (not coarse)
3 oz	85g	Coarsely-grated sharp cheddar - (3/4 cup)
1 1/2 tablespoons	22ml	Sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Fresh jalapeño chile - seeded, chopped fine (medium)
3/4 cup	177ml	Milk
3 tablespoons	45ml	Unsalted butter - melted, cooled
1 tablespoon	15ml	Egg - lightly beaten (large)

Recipe Instructions

Make Chili: Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately-high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to pot and cook onion and jalapeños over moderately-high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.

Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish.

Make Topping: Preheat oven to 400 degrees. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeño in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.

Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees and bake pie until topping is cooked through, about 30 minutes more.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C04) - from the TV FOOD NETWORK

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