Chili Corn Pie

Chili Corn Pie

“This Chili Corn Pie is two parts. It’s basically Felix Padilla’s Corn Pie (I doubled the amounts for a larger pie), with a saucy chili on top, from Jehan Can Cook.” -Giselle de Roché

Chili Corn Pie
Course: Main Course
Cuisine: Caribbean
Keyword: Chili, Corn Pie
Servings: 8
Author: Giselle de Roché
Ingredients
For the Chili
  • 1 Tbsp. canola oil
  • 1 large onion finely chopped
  • 1 ½ lbs. ground turkey or beef
  • 1 15 oz. can chili beans
  • 1 15 oz. can kidney beans, drained
  • 1 28 oz. can diced tomatoes
  • 2 cans chipotle peppers chopped
  • 2 Tbsp. garlic powder
  • 3 Tbsp. sugar
  • 2 beef bouillon/stock cubes
  • ½ tsp. ground cumin
  • 1 ½ tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 cup water
For the Corn Pie
  • 2 15.4 oz cans whole kernel corn
  • 2 eggs lightly beaten
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 cup cornmeal
  • 1/2 cup butter
  • 4 Trinidad pimento peppers optional
  • 2 large onions
  • 1 large sweet pepper diced
  • 2 cups evaporated milk
Preparation
  1. Make the chili: in a large pot over medium fire, heat oil. Add onions and turkey or beef; cook until brown. Add the rest of the ingredients. Bring to a boil, then lower heat and simmer 1½ hours.
  2. Make the corn pie: drain cans of corn and reserve liquid in a large measuring cup. Add eggs to liquid. Add enough water to make 2 cups of liquid. Add salt, black pepper and mix.
  3. Pour into a mixing bowl. Stir in the cornmeal and make a smooth paste. Set aside.
  4. In a large pot, melt butter and sauté onions, pimento peppers and sweet pepper. Add evaporated milk and bring to a boil. Add cornmeal mixture and stir on low heat for about 4 minutes. Stir in corn. Continue stirring until mixture stiffens and starts to leave the sides of the pot. Remove from heat and pour into a buttered casserole dish. Smooth the top with a spoon. Bake at 350°F for 30 mins.
  5. Cover with a layer of chili and sprinkle with grated cheese. Bake at 350°F about 15 mins until cheese is melted. Skip this last step if you plan to freeze it.
Cook's Notes

Cooking Sense

Canned chipotles are hot peppers that are smoked and cured in a sauce. They lend heat and smokiness to any dish when added.