1. Make the chili (you can do this a day ahead of time, if desired, then store it in the refrigerator until ready to assemble): In a large skillet, brown the ground beef, breaking up the meat, until almost cooked through.

2. Using a slotted spoon, transfer the beef to a large stock pot and set aside, leaving the drippings in the skillet. Place the skillet over medium heat and add the onion, garlic, and Anaheim pepper. Sauté, stirring, until beginning to soften, a few minutes. Transfer the cooked veggies to the stock pot with the beef.

3. Add the chili beans with liquid to the stock pot, along with the chili seasoning. Mix to thoroughly combine. If needed, and a few tablespoons of water at a time to help the mixture combine (it should still be very thick). Place over medium-high heat and bring to a boil, then cover the pot and reduce the heat to low. Simmer, stirring occasionally, for about 25 minutes.

4. While the chili simmers, preheat the oven to 375ºF.

5. Flour a clean work surface and rolling pin. Open the can of cornbread dough (it comes in long strips). Separate the strips and fold each in half at least twice. Taking your time, roll the dough out into a thin square or triangle so it is large enough to fill.

6. Once the chili is done simmering, spoon 2 tablespoons of chili onto each square of cornbread dough (do not overfill). Fold the dough over the filling to seal, making sure that the ends meat and no chili is leaking out of the pastry. Using a fork, crimp the edges together to seal. Watch our cooking demo for guidance!

7. Brush the tops of the hand pies with the beaten egg, then sprinkle with Maldon salt and a little cornmeal. Transfer the hand pies to a parchment-lined, greased baking sheet.

8. Bake until puffed and golden, 14 minutes. Serve hot with sour cream and hot sauce!