Servings per Recipe
4.00
Nutrition Facts
Calories
: 280
Fat
: 5
g
Sodium
: 750
mg
Total Carbohydrates
: 39
g
Fiber
: 10
g
Protein
: 21
g
Ingredients
1/2 lb. lean ground beef
1 can (15 ounces) kidney beans, undrained
1 cup canned tomato puree
1 tablespoon dried minced onion
1 1/2 tablespoon chili powder
1 can (8 ounces) whole kernel corn, undrained
1/2 cup yellow cornmeal
dash of salt
1 1/4 cup cold water
1/8 teaspoon chili powder
Preparation
Wash hands with soap and water.
Cook ground beef in skillet over medium heat until no longer pink. Drain off excess fat.
Stir in undrained kidney beans, tomato puree, minced onion & 1 1/2 Tbsp. chili powder.
Bring to a boil and then reduce heat. Cover and simmer for 10 minutes.
Stir in corn.
Continue to cook over low heat.
In a separate saucepan, mix cornmeal, salt and water.
Cook cornmeal mixture over medium heat, stirring constantly until thickened, about 2 minutes.
Spread cornmeal mixture over hot chili to form a crust.
Sprinkle with the 1/8 teaspoon chili powder.
Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes. Internal temperature of ground beef should reach 160 degrees F on food thermometer.