Chili Tamale Pie with Cheddar Crust

Preheat oven to 400°F (200°C).

In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease.

Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes.

Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more.

Add the diced tomatoes, kidney beans, corn, beef broth, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

While the chili is simmering, prepare the crust: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Stir in 1 cup of the shredded cheddar cheese.

In a separate small bowl, lightly beat the egg, then add milk. Stir into the dry ingredients until just combined. Don't overmix.

Pour the chili filling into a 9x13 inch baking dish.

Drop spoonfuls of the crust mixture over the chili, spreading it evenly. It doesn't need to completely cover the chili.

Sprinkle the remaining 1/2 cup of cheddar cheese over the crust.

Bake for 25-30 minutes, or until the crust is golden brown and the chili is bubbly.

Let cool for a few minutes before serving.