How do I keep the corn cake topping from getting soggy? Simmer the chili until a spoon dragged through it leaves a trail that holds, then assemble while it's still warm. Watery chili steams the batter from below and leaves a gummy layer. The poblano strips and shredded cheese also help by keeping the batter off the chili's surface.
How do I know when the chili pot pies are done? In 10-ounce mini Dutch ovens, bake at 375°F for 25 to 30 minutes, until the tops are deep golden and a toothpick pushed into the corn cake, stopping before the cheese layer, comes out clean. Baking it all in one 9x13 pan instead takes 40 to 50 minutes.
Where do I get burnt ends if I don't smoke brisket? Ask your local barbecue spot for about 1.5 pounds of burnt ends or chopped point-end brisket; many sell them by the pound. Look for pieces with dark bark and some fat. Lean flat-cut brisket dries out in the oven, so the fattier point end works best here.
When Brent pitched me a "Texas" pot pie, I was skeptical. Then he said burnt ends, and I was in.
This is everything we love about Texas food in one little pot: smoky brisket chili, roasted poblanos (my favorite, always), a molten layer of melting cheese, and a moist, cheddar-forward sweet corn cake on top, brushed with hot honey butter the second it leaves the oven.
It looks like a project, but every layer is simple on its own. Make the chili thick, let it cool a little, and stack it up. You've got this.
Don't skip the finish. Pickled red onion, lime crema, queso fresco and cilantro cut through all that richness, and they're what make everyone scrape their pot clean.
Ingredients
Instructions
- 1For the pickled onion: warm the vinegar, water, sugar and salt until dissolved, pour over the sliced red onion in a jar, and let sit at least 30 minutes.
- 2For the poblanos: char them under the broiler or over a gas flame until blackened all over, steam in a covered bowl for 10 minutes, then peel, seed and slice into strips.
- 3For the chili: heat the oil in a large Dutch oven over medium-high and brown the ground beef with the onion until no pink remains. Spoon off excess fat.
- 4Add the garlic, chili powder, cumin, oregano and tomato paste and stir for 1 minute, until fragrant.
- 5Add the tomatoes, stock and beans (if using) and simmer uncovered about 25 minutes, until very thick. Stir in the masa harina and salt and cook 2 minutes more. A spoon dragged through it should leave a trail that holds.
- 6Take the pot off the heat and gently fold in the burnt ends so they stay chunky. Set eighteen 10-ounce mini Dutch ovens on rimmed sheet pans and spoon about 1/2 cup of chili into each. Let cool 10 minutes. Preheat the oven to 375°F.
- 7Lay a few poblano strips over the chili in each pot, then top each with about 2 tablespoons of the mixed Chihuahua and Monterey Jack.
- 8For the corn cake: char the corn kernels in a dry skillet over high heat, about 4 minutes, and let cool slightly.
- 9Whisk the cornmeal, flour, masa harina, sugar, baking powder, salt and smoked paprika in one bowl. In another, whisk the eggs, evaporated milk, sour cream, melted butter, creamed corn and jalapeño brine.
- 10Combine wet and dry in as few strokes as possible, then fold in the 8 oz cheddar, charred corn and pickled jalapeños.
- 11Spoon about 1/3 cup of batter into each pot over the cheese, leaving about 1/4 inch of headspace so the corn cake can rise. Smooth the tops and finish each with a pinch of the remaining 4 oz cheddar.
- 12Bake uncovered on the sheet pans for 25 to 30 minutes, until the tops are deep golden and a toothpick pushed into the corn cake only comes out clean.
- 13Melt the butter with the hot honey and brush it over each top as soon as they come out of the oven. Rest 10 minutes; the cast iron stays very hot.
- 14For the lime crema: stir the sour cream with the lime zest and juice and a pinch of salt, thinning with a splash of water to drizzle.
- 15Top each pot with pickled onion, lime crema, queso fresco and cilantro, and serve right in the pots.
Make it yours
- No smoker? Pick up burnt ends or chopped point-end brisket from your favorite barbecue spot. The fattier point end stays juicy; lean flat-cut brisket dries out in the oven.
- Texas-style: skip the pinto beans entirely.
- Milder: cut the pickled jalapeños to 2 tablespoons and use plain honey in place of hot honey.
- Hotter: add a minced fresh jalapeño to the corn cake batter.
- Sweeter corn cake: increase the sugar to 1/2 cup.
- Smaller batch: set the servings to 9 and every amount halves.
- One pan: skip the mini pots and layer everything in a greased 9x13 baking dish. Bake 40 to 50 minutes, tenting with foil at 25 minutes if it browns early, and rest 15 minutes before cutting into squares.
- Crunch layer: scatter a few crushed corn chips over the chili before the poblanos for a Frito-pie nod.