How do you make a pot of chili even more comforting? Top it with cornbread then bake it until bubbling! This recipe, from Food 52, does just that, turning a warm and spicy stew into a one dish casserole that is sure to please everyone. And unlike many chilies, it doesn’t require long hours of slow cooking. The entire dish is actually quite simple with chicken, beans and corn simmering along with spices in a tomato broth. I’ve used all black beans in my version but you can use different beans or even a combination of beans. Use whatever you like or have on hand. The cornmeal topping is essentially polenta and this simple topping makes the dish feel like a complete meal.
This is so good and so satisfying. And as I discovered, it tastes even better when reheated the next day for lunch. You might even want to double the recipe!
CHICKEN TAMALE PIE
For the filling:
1 pound boneless, skinless chicken breasts, cubed
1 clove garlic, minced
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon cumin
3 tablespoons olive oil
1 large onion, chopped
2 cans black beans, rinsed and drained
1 can sweet corn, drained
1 4-ounce can green chilies
1 12-ounce can diced tomatoes
- Preheat the oven to 375.
- In a large heavy skillet set over medium-high heat, warm the olive oil until it shimmers.
- Add the cubed chicken, garlic, coriander, cumin, and 1/2 teaspoon chili powder. Cook until chicken is browned on all sides. Remove the chicken from the pan and set aside.
- Add chopped onion to the pot and cook down until soft and fragrant.
- Add beans, corn, chilies, and tomatoes.
- Bring mix to a boil and allow to cook and thicken. After the mixture has thickened, stir in the chicken and cook until heated through.
- Remove chili from heat.
- In a small pot, heat water and salt over medium high heat to almost boiling.
- Stir in the cornmeal and continue whisking while it incorporates the water and thickens, about 5 minutes.
- When it is thick, add the butter and mix in to melt. Remove from heat.
- Pour the chili into a deep casserole dish then spread the cornmeal mixture evenly over the top.
- Bake for 30 minutes, or until the top is firm and slightly browned.
- Allow to cool briefly, and then scoop into bowls to serve.