-=> Ben Collver wrote to Dave Drum <=-

 BC> Thanks for my continued education on chili.  Now i know what a 5-way
 BC> is.

 BC> By the way, this is not the first Cincinati Chili recipe you have
 BC> posted from Taste of Home.  The other one was by Edith Joyce, Parkman,
 BC> Ohio, and it is similar but not identical.

All chilli cooks have likely devloped their own version, tailored to
their own tastes.

 BC> I participated in a chili cook-off once at scout camp.  It was an
 BC> older, less mobile adult who represented our troop.  Several adults in
 BC> this troop were combat veterans.  I remember him using beans, beer,
 BC> coffee, ground beef, onions, and tomatoes.  I am sure he put chile,
 BC> cumin, and other spices in there, but i don't remember specifically
 BC> which.

That's why we write down recipes.  Bv)=

 BC> I was recently given a large bag of masa flour.  It's not my favorite
 BC> kind of flour, but i found a recipe that i like to use it in.  The
 BC> recipe title is Upside Down Chili Pie, but i think of it as a tamale
 BC> pie.  I usually bake it an extra 10 or 15 minutes and serve it with
 BC> fresh lime wedges, chopped cilantro, sliced radishes, and yogurt.

Not my favourite either but it's needed for authenticity's sake in many
"South of The Border" recipes. Tamales and some tortillas are made with
masa flour.

If you're cooking for vegan with celiac disease you can use this one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: G.F. Tamale Pie
 Categories: Squash, Vegetables, Beans, Herbs
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Diced zucchini
    1/2 c  Diced onion
      1 tb Oil
     15 oz Can pinto beans, drained
 14 1/2 oz Can diced tomatoes; unsalted
           - undrained
      1 c  Loose packed kale; destemmed
           - fine chopped
      4 lg Cloves garlic; minced or
           - pressed
      2 tb Brown rice flour
      2 ts Dried oregano
      1 ts Fresh lemon juice
    3/4 ts Salt

MMMMM-----------------------CORNMEAL CRUST----------------------------
      1 c  Bow & Arrow Brand yellow
           - cornmeal
      3 c  Water
      1 ts Salt
 
  In a large skillet, place the zucchini, onion, and oil
  over medium-high heat. Stir-fry for five minutes, or
  until the vegetables are lightly browned. Add the
  remaining filling ingredients to the zucchini onion
  mixture. Reduce heat to medium and stir-fry for ten
  minutes, or until thickened and no liquid remains. Remove
  from heat and place the mixture in a round pie pan,
  smoothing out the top. Set aside.
  
  TO MAKE THE CRUST: Place the cornmeal, water, and one
  teaspoon salt in a medium pot over high heat. Whisk as
  you bring to a boil. Once the mixture boils, reduce heat
  to very low. Continue to whisk often over low heat until
  the mixture is very thick, about ten minutes. Remove from
  heat and set aside for ten minutes.
  
  Set your oven to 400ºF/205ºC.
  
  Stir the cornmeal again (it should be very thick and hard
  to whisk). Gently spread it evenly onto the filling in
  the pie pan to form a top "crust" (using your hands or a
  spoon). Smooth out the cornmeal crust and bake for about
  20 minutes, or until the top is lightly browned. Allow to
  cool for five minutes, then cut and serve.
  
  Serves 6
  
  RECIPE FROM: http://www.bowandarrowfoods.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... We must have a pie. Stress cannot exist in the presence of a pie.
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