I made a bit pot of chili the other day. It is always a big pot of chili, because how else can you put in all the things that make chili taste great? My typical batch includes onion, garlic, green peppers, red peppers if I have them, chipotle chiles, chili powder, corn, carrots and/or sweet potatoes, black beans, pinto beans, canned tomatoes, and a few other secret ingredients. This batch included some ground beef and green peas, and kidney beans instead of pintos.
Anyway, with a big pot of chili, that leaves some great options for morphing it into another dish, in this case, Tamale Pie.
The recipe, (such as it is):
2 c stone ground cornmeal
2 t baking powder
1/4 t baking soda
1/2 t salt
1/4 c oil or melted butter
1 ish cup of yogurt or buttermilk
milk enough to make it the right consistency
1 ish cup shredded cheddar cheese
Mix dry ingredients together. In a separate bowl, mix eggs, oil, and yogurt. Add the dry ingredients, stir together, and add milk as needed.
Grease the sides of a casserole dish. For best result, use a dish with a fairly large surface area (my pictured dish is really too small but that casserole is magic). Spread the leftover chili evenly the casserole dish. Pour 1/2 the batter over the top, sprinkle half the cheese. Pour the remaining batter and spread over the cheese. Bake at 350 until the cornbread is done, test with a toothpick or cake tester. Remove from the oven and spread the remaining cheese over the top. Broil until melted and yummy (2+/- minutes). Serve and enjoy!