Servings: 6 to 8
This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.
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This turned out really well. I used some leftover pulled chicken (recipe on this site), a whole jalapeno and ancho chile powder instead of Aleppo. I made the chili in the morning, cooled and then refrigerated it, then let it sit out of the fridge about an hour before topping with the cornbread mixture. The whole family enjoyed it, and even the leftovers were great!
Forgot to add the stars :).
We really enjoyed this dish. I didn’t have chicken, so just used more chorizo which was great. I also used Ancho chili powder as I didn’t have Aleppo, which added a nice spicy, smoky accent. Substituted medium cornmeal for fine; worked well. It was fairly spicy, which we like (the jalapeño I used was quite hot as well). I simmered the whole mixture longer by about 15 minutes to reduce the sauce to my desired thickness. Rather a lot of prep, but quite easy and the end result it worth it.
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