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.

** 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.

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.

[ Ladies Home Journal, Maya 1991 ]
*)* this comes from the bottom of the

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