Nalley Fine Foods
Eat This Way

Nalley's Original Chili

Nalley's Chili&Cheese Tamale Pie Crust

  • 1 cup yellow corn meal
  • 1 cup cold water
  • 1 tbsp red chili powder
  • 1 tsp salt
  • 3 cups boiling water

Mix corn meal, cold water, chili powder and salt. Bring the 3 cups of water to a boil in a saucepan. Add the cornmeal mixture to the boiling water. The mixture will thicken. Stir consistently with a wooden spoon or wire wisk to avoid lumping. Cook 10 min. over low heat. Oil or butter a 3-quart casserole. Place 1/2 of the crust on the bottom of the casserole, spreading it evenly. Place the filling evenly over the crust. Place 1/2 of each of the cheeses evenly over the filling. Evenly spread the remaining corn meal mixture over the cheese and filling. Top the cornmeal topping with the remaining cheese. Bake in a 350 degree oven for 30 minutes. Let rest 10-15 minutes before serving. Garnish with whole olives.

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Serious About Sports, Serious About Chili
 Serious About Sports, Serious About Chili