Photo: Kickin' Chili Tamale Pie Recipe
Ingredients
- 4 cups leftover Kickin' Chili, or your favorite chili
- 2 cups warmed chicken broth
- 2 cups milk
- Salt
- 1 1/2 cups yellow cornmeal
- 4 tablespoons butter, divided
- 1 cup cooked corn kernels, drained
- 1 cup grated Cheddar
- 4 tablespoons grated Parmesan
Directions
Heat the leftover chili in a saucepan until warm. Cover, remove from the heat, and keep warm.
In a large saucepan whisk together the chicken broth, milk, salt, and cornmeal and bring to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low and simmer, whisking occasionally, until thick and smooth, 6 to 8 minutes. Remove from the heat and stir in 3 tablespoons of the butter.
Preheat the oven to 375 degrees F. Butter a shallow 2 quart casserole with the remaining tablespoon of butter. Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili. Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top of the casserole. Sprinkle with the Cheddar, then top with the Parmesan. Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. Serve hot.
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By abear614_4556516
stockton, CA
on December 20, 2011
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A great recipe for a quick easy meal!! I vary the recipe a bit using ground turkey, taco seasoning, oregano, chili powder, dash of nutmeg and some cumin. My husband likes it a bit spicier so he adds a little hot sauce after the fact! My kids love this and it reminds me of the Tamale pie I use to eat as a kid!!
By giardinb_13142321
Rome, ny
on December 12, 2011
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Loved it. Easy, looked great, and ALL my family loved it and was looking for seconds. The polenta like top and bottom were just the right consistency. I was a little short on cornmeal so added maybe a half cup of quick cooking grits to round out the volume. Really easy nice way to make chili special. Thanks Emeril!
By purplepentacle
Bangor, ME
on October 13, 2010
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This was a really nice way to use leftover chilli. We loved it. The flavor of the cornmeal was really good and the texture worked out perfect for me. I used a 9x11 pan and thought the amount of cornmeal was just right. As I put it on, it seemed as though it wouldn't be enough but in the end it was. It was quite difficult to spread the mixture atop the chilli. What I did was spread it with a metal dinner spoon that I ran under hot water. As it became difficult to spread, I would re-rinse in the hot water and start again. It worked out really well.
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