About the Recipe
6 cups chili – homemade or your favorite brand
2 cups cornmeal
5 cups water
1 teaspoon salt
Place water, cornmeal and salt in a double boiler and cook covered for about 30 minutes, stirring occasionally until quite stiff.
Line the bottom of a greased deep casserole dish with ½ of the prepared cornmeal.
Pour in the chili and then spread the top with the remaining cornmeal.
Bake for about 30 minutes at 350°.
Serve with tortilla chips, salsa, and sour cream.