Categories: Chili, Mexican, Beans, Casseroles 
      Yield: 8 servings 
  
  1 1/2 c  Yellow cornmeal                     1    (8 oz) container sour cream 
      1 ts Salt                                2 c  Shredded Romaine or iceberg 
      4 c  Cold water                               -lettuce 
      2 tb Butter/margarine                    1 c  Shredded sharp Cheddar 
      1 c  Shredded sharp Cheddar                   -Cheese 
           -Cheese                             2    Plum tomatoes, diced 
      5 c  Double-Header Chili (recipe         2    Green onions, sliced 
           -follows), heated                 1/2    Ripe avocado, diced 
           Toppings:                         1/2 c  Pitted sliced ripe olives 
  
  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 <=-