1 onion, chopped
1 clove garlic
1 red pepper, chopped... See More
1 LB ground beef
2 Tablespoons chili powder
A dash of Tabasco or dollop of jalapeno relish to kick-up the heat
Salt and pepper to taste
1, 14 ounce can crushed tomatoes
1 cup cornmeal
3 cups chicken broth (do NOT substitute water and there’s NO need to add salt)
½ cup shredded cheddar cheese
Brown the meat and add the onion, pepper and garlic. Sautee until soft.
Fry a bit and then add the chili powder, heat, salt & pepper and tomatoes.
Allow to simmer for flavors to marry.
Bring chicken broth to boil in a saucepan, then lower heat to medium and slowly add the cornmeal and whisk to avoid lumps. Cook until thickened (happens fairly quickly- watch out for bubbling if pan is too hot as it can be a burning hazard). Remove from heat.
Grease an 8x8” casserole dish. Spread half of cornmeal mush on bottom of pan. Top with meat mixture. Add remaining cornmeal to top and spread evenly.
Sprinkle cheese over the top.
Bake for ½ hour at 350 degrees.
Freezes well and makes wicked leftovers! Serves 4.
Kathy Shea Mormino