| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Chili, Mexican, Beans, Casseroles | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Yellow cornmeal |
| 1 | ts | Salt |
| 4 | c | Cold water |
| 2 | tb | Butter/margarine |
| 1 | c | Shredded sharp Cheddar Cheese |
| 5 | c | Double-Header Chili (recipe follows), heated |
| Toppings: | ||
| 1 | (8 oz) container sour cream | |
| 2 | c | Shredded Romaine or iceberg lettuce |
| 1 | c | Shredded sharp Cheddar Cheese |
| 2 | Plum tomatoes, diced | |
| 2 | Green onions, sliced | |
| 1/2 | Ripe avocado, diced | |
| 1/2 | c | Pitted sliced ripe olives |
INSTRUCTIONS
This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies. Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings. Makes 8 servings. Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol. ** Double-Header Chili A no-fuss feast taht makes 2 meals, with or without beans. Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. [ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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