Spoon remaining batter
on top of chili in bell peppers, leave about 1/2 ″ space at the top.
Since the cornbread is cooked
on top of the chili (and will rise during baking), I only use half of my cornbread recipe for it.
Skim all of the unwanted grease off of
the top of the chili and add the chili powder, Chimayo red chile powder, garlic powder, onion powder, cayenne, and jalapeño hot sauce.
Unfortunately, I didn't have avocado, but we really love to add Greek yogurt on
top of chili (instead of sour cream) so we all did that.
Place another tortilla on
top of chili, and repeat procedure for another layer.
Add cheese to
the top of chili (as much as you like!).
Another method is to wrap ice cubes in cheesecloth and skim them across
the top of the chili — but this method is awkward and messy.
Since fat rises to
the top of the chili, at least it's easy to find.
I always crumble cornbread on
top of my chili and what a BRILLIANT idea to have chili in a muffin, well, cupcake.
3 habanero peppers (pierce a few times, and float whole on
top of chili, stirring them down in occasionally — remove before serving!)