Tuesday, January 15, 2008

Chili Tamale Pie

Yet another thing I love about chili is the possibilities for the leftovers. I usually keep it pretty simple--chili burgers, chili pot-pie, chili taco salad--but whatever it is, it's always delicious. What is it about chili that makes it taste even better a couple days later? Anyway, as much as I love my old standbys, it's always nice to try something different. So with my leftover Turkey and White Bean Chili I made Emeril's Chili Tamale Pie.

I often make something similar to this--chili casserole with cornbread topping--but the tamale topping is much softer and doesn't come together the way a bread does. It has a thick, creamy texture that doesn't really firm up unless you allow it to cool, and even then it's only slightly. The topping alone is a bit bland--I'll add extra salt and pepper next time--but, eaten together with the chili, it's very good.

I served this with a simple salad tossed in Tyler's vinaigrette (also very good, if you like your dressings a bit sweet) and lots of sour cream. There are certain things that I believe were not intended to be eaten without sour cream, and anything chili-related is one of them.

3 comments:

Shannon said...

Hello Vicarious Foodie,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

I love chili also and this is a great twist on what to do with leftovers.

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

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