Ingredients

Quick Chili: 1⁄2 pound ground beef, lean 1 can kidney beans (15 1/2 ounce, drain and save liquid) 1⁄3 cup bean liquid 1 cup tomato puree (canned) 1 tablespoon onion (minced) 1 1⁄2 tablespoon chili powder Tamale Pie:

8 ounces whole kernel corn (canned, not drained) 1⁄2 cup yellow cornmeal 1 dash salt 1 1⁄4 cup cold water 1⁄8 teaspoon chili powder

Instructions

Prepare Chili: 1. Cook beef in hot skillet until lightly browned. Drain off fat. 2. Stir in remaining ingredients. Bring to a boil. 3. Reduce heat, cover, and simmer 10 minutes. Prepare Tamale Pie: 1. Place chili in a 10-inch skillet. Stir in corn. Heat thoroughly.

2. As chili heats, mix cornmeal and salt with water in a sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes. 3. Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder. 4. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.