 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
2 pounds ground chuck |
1 large onion, chopped |
2 cloves garlic, minced |
2 (6-ounce) cans tomato paste |
1 1/2 cups water |
1/4 cup chili powder |
1 teaspoon salt |
2 cups yellow cornmeal |
6 cups water, divided |
2 teaspoons salt |
Directions:
1. Combine meat, onion, and garlic in a large skillet; cook over medium heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato paste, 1 1/2 cups water, chili powder, and 1 teaspoon salt; reduce heat and simmer, uncovered, 15 minutes or until thickened, stirring occasionally.
2. Combine cornmeal and 1 cup water in a small bowl, stirring well; set aside. Bring remaining 5 cups water to a boil in a large Dutch oven; stir in 2 teaspoons salt and cornmeal mixture. Simmer, uncovered, 30 minutes, stirring often.
3. Spread half of cornmeal mixture in bottom of a lightly greased 12- x 8- x 2-inch baking dish. Spoon meat mixture over cornmeal mixture. Spread remaining cornmeal mixture evenly over meat mixture. Bake at 350° for 30 minutes or until firm.
|
|