Beef Tamale Pie With Cornmeal Crust
"Simple and satisfying, chili pie is an all-seasons people pleaser. [Photograph: Jennifer Olvera] Note: The trick to making this dish work is having enough liquid in the filling and the right amount of baking soda in the crust. Individual baking dishes work best, though a traditional casserole will more than suffice. About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer...."
INGREDIENTS
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For the Chili:
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1 tablespoon olive oil
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1 medium onion, chopped (about 1 cup)
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1 large jalapeno, chopped (about 2 tablespoons)
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3 medium cloves garlic, minced (about 1 tablespoon)
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1 pound ground beef
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2 tablespoons ancho chili powder
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2 teaspoons cumin
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2 teaspoons unsweetened cocoa powder
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Kosher salt
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1 (14-ounce) can diced tomatoes with green chiles, undrained
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2 15-ounce cans chili beans, one drained
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6 ounces beer
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1 tablespoon juice from 1 lime
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For the Cornmeal Crust:
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2/3 cup coarse-ground yellow cornmeal
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1 cup all-purpose flour
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2 teaspoons sugar
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1 teaspoon baking soda
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2/3 cup milk
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2 eggs, lightly beaten
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3 tablespoons unsalted butter, melted
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1/2 cup pepper jack cheese, shredded
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Sour cream (optional)
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