Tamale Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 575
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 60
- Dietary Fiber
- 10
- Sugar
- 11
- Protein
- 37
- Cholesterol
- 111
- Sodium
- 1104
- Total: 2 hr 55 min
- Prep: 35 min
- Cook: 2 hr 20 min
Ingredients
For Chili:
4 tablespoons vegetable oil
2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeno chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
1 teaspoon salt
3 tablespoons chili powder
1 (28-ounce) can crushed tomatoes in puree
1 (10-ounce) box frozen corn
1 1/2 cups water
1 (15 to 16-ounce) can pinto or black beans, drained and rinsed
1 cup chopped pimiento-stuffed green olives
For Topping:
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 ounces coarsely grated sharp cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 medium fresh jalapeno chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
Directions
- 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 jalapenos 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 F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno 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 F and bake pie until topping is cooked through, about 30 minutes more.