Tamale Pie Recept

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1. 1
   Heat ¼ cup vegetable oil in a medium heavy skillet, preferably cast iron, over medium-high. Cook 1 green bell pepper, ribs and seeds removed, finely chopped, and 2 medium onions, finely chopped, stirring occasionally, until onions are softened and translucent, 8–10 minutes.
2. 2
   Add 3 Tbsp. chili powder, 3 Tbsp. double-concentrated tomato paste, 2 Tbsp. chicken bouillon paste, 2 tsp. garlic powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ cup water. Cook, stirring often, until tomato paste is brick red and beginning to stick to bottom of pan, 5–8 minutes. Add 8 oz. ground beef and 1 cup water and cook, stirring often to break up meat into small pieces, until beef is mostly gray but with some pink still remaining, about 4 minutes.
3. 3
   Add one 15-oz. can pinto beans, rinsed, to beef mixture. Reduce heat and simmer, stirring occasionally, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt if needed. Let cool while you make the cornbread batter.
4. 4
   Place a rack in middle of oven; preheat oven to 375°. Whisk together ½ cup (63 g) all-purpose flour, ½ cup (80 g) medium-grind yellow cornmeal, ⅓ cup (66 g) sugar, 1½ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Whisk 1 large egg, ½ cup sour cream, and 4 Tbsp. unsalted butter, melted, in a small bowl to combine. Make a well in the center of dry ingredients and pour in egg mixture; stir with a whisk or rubber spatula until combined (batter will be very stiff). Add 4 oz. extra-sharp cheddar cheese, coarsely grated; fold in until incorporated. Using a tablespoon (easier option) or a #60 or #70 cookie scoop (prettier option), dollop batter over meat mixture in skillet (it’s okay if chili is still a bit warm), spacing about ½" apart.
5. 5
   Bake tamale pie until cornbread springs back when gently pressed and a toothpick or cake tester inserted into the center of cornbread comes out mostly clean with a few moist crumbs attached, 25–30 minutes. Let cool 5–10 minutes before serving.