Can I make these chili pot pies ahead?

Make the chili up to two days ahead and refrigerate it, then rewarm before filling the pots and baking. Don't fill the pots with batter ahead; raw batter sitting on chili turns gummy before it ever reaches the oven. Add the toppings just before serving.

Can I freeze leftovers?

Yes. Scoop cooled leftovers into airtight containers and freeze up to 3 months. Thaw overnight in the fridge, then reheat covered at 350°F for 20 to 25 minutes so the corn cake doesn't dry out. Add the pickled onion, crema, queso fresco and cilantro fresh after reheating.

It lands at medium. The heat comes from the chili powder, pickled jalapeños and hot honey, while the poblanos add smoky flavor rather than fire. For milder, cut the pickled jalapeños to 2 tablespoons and use plain honey; for hotter, add a minced fresh jalapeño to the batter.

The Kitchen

Texas Burnt End Chili Pot Pie with Cheddar Jalapeño Corn Cake

Name: Texas Burnt End Chili Pot Pie with Cheddar Jalapeño Corn Cake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 18 servings
Cuisine: American
Ingredients: For the burnt-end chili; 1 tablespoon vegetable oil; 1 lb ground beef (85/15); 1 yellow onion, diced; 4 garlic cloves, minced; 3 tablespoons chili powder (ancho-forward); 2 teaspoons ground cumin; 1 teaspoon Mexican oregano; 1 tablespoon tomato paste; 1 (14.5 oz) can fire-roasted diced tomatoes; 1 cup beef stock; 1 (15 oz) can pinto beans, drained (optional); 1 tablespoon masa harina; 1 teaspoon kosher salt; 1.5 lb smoked brisket burnt ends, cut into 3/4-inch cubes; For the layers; 4 poblano peppers, roasted, peeled and sliced (or 1 cup jarred roasted poblanos); 8 oz Chihuahua or Oaxaca cheese, shredded; 4 oz Monterey Jack, shredded; For the corn cake; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1/2 cup masa harina; 1/3 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon kosher salt; 3 large eggs; 1 cup evaporated milk; 1/2 cup sour cream; 6 tablespoons unsalted butter, melted

Smoky burnt-end chili, a molten cheese seam and a cheddar jalapeño corn cake, baked in individual Dutch ovens.

By Therese Ludwig, Executive ChefAmerican

Before You Start

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.

No ads. No pop-ups. Just the recipe.

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 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, crema, queso fresco and cilantro cut through all that richness, and they're what make everyone scrape their pot clean.

Active45 min

Total1 hr 40 min

Servings

Ingredients

For the burnt-end chili1 tablespoon vegetable oil1 lb ground beef (85/15)1 yellow onion, diced4 garlic cloves, minced3 tablespoons chili powder (ancho-forward)2 teaspoons ground cumin1 teaspoon Mexican oregano1 tablespoon tomato paste1 (14.5 oz) can fire-roasted diced tomatoes1 cup beef stock1 (15 oz) can pinto beans, drained (optional)1 tablespoon masa harina1 teaspoon kosher salt1½ lb smoked brisket burnt ends, cut into 3/4-inch cubesFor the layers4 poblano peppers, roasted, peeled and sliced (or 1 cup jarred roasted poblanos)8 oz Chihuahua or Oaxaca cheese, shredded4 oz Monterey Jack, shreddedFor the corn cake1 cup yellow cornmeal½ cup all-purpose flour½ cup masa harina⅓ cup granulated sugar2 teaspoons baking powder1 teaspoon kosher salt3 large eggs1 cup evaporated milk½ cup sour cream6 tablespoons unsalted butter, melted1 (14.75 oz) can creamed corn1 cup corn kernels, fresh or thawed frozen⅓ cup pickled jalapeños, chopped, plus 1 tablespoon of their brine12 oz aged sharp cheddar, freshly shredded (8 oz for the batter, 4 oz for the top)To finish2 tablespoons hot honey, warmed4 oz queso fresco, crumbledPickled red onionsMexican crema or sour creamFresh cilantroLime wedges

Instructions

1For 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.
2Add the garlic, chili powder, cumin, oregano and tomato paste and stir for 1 minute, until fragrant.
3Add 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.
4Take 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, spoon about 1/2 cup of chili into each, and let cool 10 minutes. Preheat the oven to 375°F.
5Top the chili in each pot with a few poblano strips and about 2 tablespoons of the Chihuahua and Monterey Jack.
6For the corn cake: whisk the cornmeal, flour, masa harina, sugar, baking powder and salt in one bowl. In another, whisk the eggs, evaporated milk, sour cream, melted butter, creamed corn and jalapeño brine.
7Combine wet and dry in as few strokes as possible, then fold in 8 oz of the cheddar, the corn kernels and the pickled jalapeños.
8Spoon about 1/3 cup of batter into each pot, leaving about 1/4 inch of headspace so the corn cake can rise, and top each with a pinch of the remaining cheddar.
9Bake uncovered for 25 to 30 minutes, until the tops are deep golden and a toothpick pushed into the corn cake only comes out clean. Brush the tops with the warm hot honey right away and rest 10 minutes; the cast iron stays very hot.
10Finish each pot with pickled red onions, a drizzle of crema, queso fresco and cilantro, and serve with lime wedges.

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.
Roast your own poblanos: char them under the broiler until blackened, steam in a covered bowl for 10 minutes, then peel, seed and slice.
Quick pickled onions: slice a red onion thin and soak it 30 minutes in 1/2 cup each vinegar and water with 1 tablespoon sugar and 1 teaspoon salt.
Texas-style: skip the pinto beans entirely.
Milder: cut the pickled jalapeños to 2 tablespoons and use plain honey. Hotter: add a minced fresh jalapeño to the batter.
Smaller batch: set the servings to 9 and every amount halves.
One pan: layer everything in a greased 9x13 baking dish, bake 40 to 50 minutes, and rest 15 minutes before cutting into squares.

Good to know

Cook it together.

This is exactly the kind of dish we cook live with teams and couples — a chef on screen, fresh ingredients shipped to every door, and nothing to clean up but your own plate.

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