CINCO DE MAYO CASSEROLE

Steps:

• 1. This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.
• 2. Prep time: 30 minutes plus cooling; Cooking time: 25 minutes
• 3. Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
• 4. Bring to boil over medium-high heat, whisking constantly.
• 5. Cook until thickened, 1-2 minutes.
• 6. Remove from heat and stir in butter and cheese until melted.
• 7. Immediately pour cornmeal mixture into shallow 3-quart casserole.
• 8. Cool until firm, 30 minutes. (Can be made ahead.)
• 9. Cover and refrigerate chili and cornmeal layers separately.
• 10. Assemble casserole, cover and bake in preheatd 375 oven 1 hour or until heated through.
• 11. Preheat oven to 375.
• 12. Spread top of casserole with chili.
• 13. Cover and bake 25 minutes or until heated through.
• 14. Garnish with toppings. Makes 8 servings.
• 15. Double-Header Chili: A no-fuss feast that makes 2 meals, with or without beans.
• 16. Prep time: 10 minutes. Cooking time: 2 to 2-1/2 hours.
• 17. Preheat oven to 325 and combine all ingredients in heavy dutch oven.
• 18. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
• 19. (Can be made ahead. Cover and refrigerate up to 3 days or freeze up to 1 month.)
• 20. Makes 11 cups.
• 21. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 ounces) red kidney beans, drained and rinsed, in large saucepan and cook over medium heat until heated through, 10 minutes.
• 22. Makes 7 cups.