| 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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