Tex-Mex Shepherd's Pie

I don't actually know what this recipe is called.  I just whipped it up one night from some leftover chili.  I've since been served it at dinners at various places but I can honestly say that I made it up on my own before I  ever encountered it anywhere else.  I've also been playing with the recipe to give it my own unique imprint.  I'm not going to provide a chili recipe but I will advise that the Johnny Cake topping will absorb a fair amount of liquid from the chili so start with a fairly liquid chili.

 Tex-Mex Shepherd's Pie

 Ingredients

5 cups of leftover chili
1 cup of cormeal
1 cup of flour
2 tsp of smoked paprika or 1/4 tsp of Chipotle en adobo
3 tbsp of sugar
3 tsp of baking powder
1/4 tsp salt
2 pinches of nutmeg
1/4 cup of oil
1 cup of milk
2 large eggs
splash of whipping cream (optional)
shredded cheddar cheese and grated Parmesan (optional)


Dishes and Utensils

1.5 quart casserole dish
measuring cups and spoons
mixing bowl
mixer
Silicon spatula

Preheat the oven to 375 F.  Preheat the chili in the microwave. Pour the chili into a 1.5 quart casserole dish.  Sift the dry ingredients together.  Add the milk, eggs and oil.  Pour the batter over top of the chili and bake about 20-30 minutes (until a knife poked in the center of the Johnny Cake comes out clean).  If you're using the cheese, turn the oven to broil (low setting if possible) cover with shredded cheddar and a few sprinkle of Parmesan and broil until the cheese reaches the desired consistency  (I like mine nicely browned).  Remove from oven and let rest for five minutes and then serve.

This is usually a big hit with Mrs. Bugbear and the kids.  I find that chili is best served re-heated a couple of days after it's made.  I'm not sure what happens but a couple of days of aging seems to improve the flavour.