Tamale Pie 11/05 #769

Categories:
beef, casserole, chili, Mexican, New 2005

+++++For the Chili+++++
4 tablespoon vegetable oil
2 lb stew meat
1 large onion; chopped
2 large jalapeno peppers; minced
4 large garlic cloves; finely chopped
1 teaspoon Salt
2 teaspoon cumin
3 tablespoon chili powder
1 28 oz can crushed tomatoes in puree
1 10 box frozen corn
1 1/2 cup water
1 15 oz can pinto beans; partially drained
1 cup pimiento stuffed green olives; 5.75 oz jar
+++++For the Topping+++++
3/4 cup flour
3/4 cup cornmeal; not course
3/4 cup shredded cheddar
1 1/4 tablespoon Sugar
1 1/2 teaspoon baking powder
1/4 teaspoon Salt
1/2 teaspoon cumin
1 large jalapeno peppers; minced
3/4 cup milk
2 1/2 tablespoon unsalted butter; melted & cooled
1 large egg; lightly beaten

Make the chili: Heat 3 Tb. oil in a dutch oven over moderately high heat until hot but not smoking. Then brown beef in two batches; transfer to a bowl with a slotted spoon. Add remaing Tb. oil to the pot and cook onions and jalapeno over medium high heat, stirring until onion is softened. Reduce heat to medium, then add garlic, salt, cumin, and chili powder and cook, stirring for 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 half of the chili to a 1 1/2 or 2 quart baking dish. Put remaining chili in another caserole and freeze to have another day. Make topping: The amounts below are for just 1/2 of the recipe. Make another batch when you use the frozen chili. Preheat oven to 400°F . Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin and jalapeno in a large bow. Whisk together milk, butter, and egg in a small bowl, then stir into the flour mixture until just combined. Drop batter by large spoonfulls over chili, spacing them evenly, and bake in the oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more. Revised 11/27/05

Contributor: Sara Moultin

Yield: 8 servings