Shepherds have a pie with mutton or lamb and veggies and a potato top. The version made with beef and veggies topped with potatoes is usually called “cottage pie” but this is chili topped with corn so it’s what a vaquero or cowboy might eat. In Texas, real chili has no beans in it but may be served with beans as an accompaniment, along with corn bread, and other fixin’s
Cowboy Pie, No Beans
- 3 15-oz cans chili with no beans
- 1 can golden corn kernels, well-drained.
- 1 small onion, chopped
- 1 c cornmeal
- 2.5 c water
- 1 c shredded cheddar or Monterrey Jack cheese (or a combination)
- 1 Tbsp chili powder
- Heat oven to 375.
- Lightly grease a casserole dish.
- Combine chili, corn, and onion; spread in the prepared casserole.
- In a small saucepan, combine water and cornmeal. Bring to a simmer on low heat, then stir for ten minutes; add butter, stir until it melts.
- Spread cornmeal mixture over chili mixture. Sprinkle with cheese, then chili powder.
- Bake uncovered for 25-30 minutes.