Source: Chile Pepper Magazine, February 1994
1 tbs commercial chili powder
1 tsp ground cumin
Juice from 3/4 of a lime
2 12-ounce cans of beer
1 lb lean ground beef
2 tbs vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 16-ounce can tomato sauce
1 1/2 cups water
1 1/2 tsp salt
1 cup cornmeal
1 cup grated cheddar cheese
Combine the chili powder, cumin, lime juice and 1/2 cup of the beer. Set Aside. Brown the meat in vegetable oil, drain and set aside.
Sautee the onion and garlic in the oil over medium heat until the onions are slightly tender or soft . Add the meat, tomato sauce and the beer/spice mixture to the onions. Bring to a low boil, reduce the heat, and simmer uncovered for approximately 15 minutes or until most of the moisture is gone.
Pour 1 1/2 cups of beer and water into a large pan and bring to a boil.
Mix the cornmeal and salt with the remaining beer and pour into the beer mixture, stirring constantly, until the mixture is thick.
Grease a 10 inch cassserole dish and cover the bottom with 1/2 of the cornmeal mixture.
Pour the meat filling over the bottom layer of the cornmeal mixture and cover with the grated cheese.
Cover with the remaining cornmeal mixture and bake at 375 degrees for approximately 30 minutes or until the top is slightly brown.
Serves: 4 to 6
