| Yield |
|---|
| 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 |
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.
Per recipe: $3.50
Per serving: $0.87
University of Illinois, Extension Service, Wellness Ways Resource Book