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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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

I made this tamale pie a few days ago and i was happy with how it turned
out. I used dried pinto beans i cooked in the crockpot and i stuck to
the recipe 100%. I topped it with homemade hot sauce and enjoyed it.
Without the hot sauce, i think the recipe would have needed cumin and
chiles.

Oh yeah, both this and my other tamale pie recipe instruct you to pour
corn meal into boiling water. I was using masa flour and this almost
instantly clumped into masa lumps. I vaguely recall reading somewhere
that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN
bringing it to a boil.
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Re: Quick Chili
By: Carol Shenkenberger to Ben Collver on Tue Apr 02 2024 16:05:18

I've heard that rats hate cats too. ;)

Fun to read about your garden.

We've planted garlic and dinosaur kale next to each other.

Last year we got a huge crop of sweet potatoes, and i anticipate we
will plant those soon.
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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Sun Mar 10 2024 06:00:00

I enjoyed reading your yarn, thanks for sharing it!

Beat by his own recipe *grin*
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