Subj : Re: Quick Chili
To   : Dave Drum
From : Ben Collver
Date : Tue Mar 12 2024 11:06:27

  Re: Re: Quick Chili
  By: Dave Drum to Ben Collver on Tue Mar 12 2024 05:53:42

Thanks for my continued education on chili.  Now i know what a 5-way is.

By the way, this is not the first Cincinati Chili recipe you have posted
from Taste of Home.  The other one was by Edith Joyce, Parkman, Ohio,
and it is similar but not identical.

I participated in a chili cook-off once at scout camp.  It was an older,
less mobile adult who represented our troop.  Several adults in this
troop were combat veterans.  I remember him using beans, beer, coffee,
ground beef, onions, and tomatoes.  I am sure he put chile, cumin, and
other spices in there, but i don't remember specifically which.

I was recently given a large bag of masa flour.  It's not my favorite
kind of flour, but i found a recipe that i like to use it in.  The
recipe title is Upside Down Chili Pie, but i think of it as a tamale
pie.  I usually bake it an extra 10 or 15 minutes and serve it with
fresh lime wedges, chopped cilantro, sliced radishes, and yogurt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Upside-Down Chili Pie
 Categories: Beans & leg, Casseroles, Tex-mex, Main dishes
      Yield: 4 Servings
 
      2 ts Vegetable oil
    1/2 ts Cumin
    1/2 c  Onion; chopped
      1 md Green bell pepper; chopped
  1 1/2 c  Tomatoes; chopped
      8 oz Kidney beans; cooked and
           -drained
      1 ts Chili powder
    3/4 c  Yellow corn meal
    1/2 ts Salt
 
  Preheat oven to 375°F. Spray 8" square pan with nonstick cooking
  spray.
  
  To prepare chili, place large nonstick skillet over medium-high
  heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook,
  stirring constantly, just until fragrant, about 30 seconds (do not
  burn).
  
  Stir in onion and green bell pepper; cook, stirring often, until
  tender, 4 to 5 minutes. Stir in tomatoes, beans and chili powder;
  cook 5 minutes. Spread mixture evenly into prepared pan and set
  aside. (May be done ahead up to this point.)
  
  To prepare corn meal topping, bring 2 cups water to a boil.
  Gradually add corn meal in a thin stream, whisking constantly to
  prevent lumps. When all corn meal is added, stir in salt; continue
  cooking, whisking constantly, until thickened to the consistency of
  mashed potatoes, about 3 minutes. Immediately spread mixture evenly
  over chili in pan and bake until chili mixture bubbles, about
  15 minutes.
  
  Serving size: 4" square

  Exchanges: 1/2 fat, 1-1/2 veg, 1 pro, 1-1/2 bread
  
  Recipe by Weight Watchers Magazine, March 1996

  Recipe FROM: recipesource.com
  
MMMMM

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