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Cornbread-topped Beef and Chorizo Pot Pie

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Prep time 35 mins
Cook time 1 hr, 10 mins
Yield

Makes 6 to 8 servings

Cornbread-topped Beef and Chorizo Pot Pie is reminiscent of a tamale pie. This hearty pot pie is topped with a cheesy cornbread topping.

Ingredients

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 (1-pound) boneless chuck roast, cut into 1/2-inch cubes
  • 2 tablespoons canola oil, divided
  • 8 ounces fresh chorizo sausage, casings removed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 2 (14.5-ounce) cans diced tomatoes
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1/4 cup tomato paste
  • Cornbread Topping

How to Make It

  1. Combine first 4 ingredients in a small bowl. Sprinkle beef with 2 tablespoons spice mixture.

  2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add half of beef and cook, stirring occasionally, 6 minutes or until well browned. Transfer beef to a plate. Repeat with remaining beef.

  3. Add remaining 1 tablespoon oil to Dutch oven. Crumble chorizo, and cook 5 minutes or until browned. Add onion and garlic; cook, stirring occasionally, 5 minutes or until vegetables are softened. Stir in remaining spice mixture. Add broth and beef, and bring to a boil. Reduce heat, cover, and simmer 45 minutes or until beef is tender.

  4. Stir in tomatoes, black beans, bell pepper, and tomato paste, and return to a boil. Reduce heat and simmer, uncovered, about 15 minutes or until chili is slightly thickened and bell pepper is tender.

  5. Meanwhile, preheat oven to 400°. Transfer chili to a lightly greased 13- x 9-inch baking dish. Spoon Cornbread Topping over chili, and place baking dish on a baking sheet. Bake 20 minutes or until topping is browned.