Chili is one of those things I make all the time, but I rarely do it the same way twice. Some kind of meat, some kind of beans, diced tomatoes, chopped onion, cumin, chile powder, sometimes cinnamon or molasses. Last time it was ground turkey, a chipotle chile in adobo, kidney beans and cinnamon (plus the tomatoes and onion). With the leftovers I made a pie.

I simply placed the chili in a deep casserole, and put it in the preheating oven to warm it. Then topped it with half of the cornbread recipe I use all the time: 1/2 cup each cornmeal and flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon sugar. Mix 2 tablespoons melted butter with 1/2 cup milk and 1 egg. Add wet to dry and mix. (This is the half recipe.)

Baked in 450 degree oven uncovered for 20 minutes, then, because the top was browned, covered with foil and cooked for 15 more.