Shelly's Recipe

CHILI TAMALE PIE

Category: Casseroles - Beef

4 cups leftover favorite chili
2 cups warmed chicken broth and milk
Salt
1 1/2 cups yellow cornmeal
4 tbsp butter, divided
1 cup cooked corn kernels, drained
1 cup grated cheddar cheese
4 tbsp grated Parmesan cheese

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 tbsp of the butter.

Preheat the oven to 375. Butter a shallow 2 quart casserole with the remaining tbsp 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, and then top with the Parmesan. Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. Serve hot. Serves 6-8