MEXICAN WEATHER REPORT:
"CHILI TODAY AND HOT TAMALE"
Come on. As a kid, didn't you think that was a funny joke? Below is the Chili part. You'll have to work out the Tamale part for yourself.
Here are two recipes using good canned chili. You can make a fast and totally satisfying lunch or dinner so easily you could prepare either one with your eyes closed - providing, of course, you know how to operate the can opener blindfolded.
Neither recipe is new. If you already have the recipes in your personal cook book as I do, consider this a reminder of something quick and delicious. Neither is chic, elegant or exotic and will probably never appear on the menu of your favorite upscale restaurant. Each is just great tasting, simple food.
Originally, my copy of the Chili Pie recipe came from the fellow who was painting our living room in San Antonio, Texas. He used my oven to heat the lunch he had brought in a colorful pottery pie dish. The aroma was irresistible and the recipe, I thought, must have come from his venerable Mexican grandmother - actually it came straight from the Wolf's Chili can. So much for old family recipes. Easy, simple foods catch on fast. Later I found the recipe in a 1981 Favorite Brand Name Recipe Cookbook I had bought at a bargain books store. It had been there all the time.
As for Chili Stuffed Baked Potatoes, they make common sense when you're in the mood for simple comfort food. What's more comforting than a baked potato with all sorts of yummy toppings' If you're in the mood for Mexican, a Chili topping makes perfect sense. An enhanced Chili topping, sour cream, onions, cheese, makes even more sense.
On a windy, rainy night when you're super tired and really hungry the recipe is a no-brainer. Put the scrubbed and oiled potatoes in the oven, set at 400 degrees, and set the timer for about 40 minutes depending on the size of the potatoes. Give the carton of sour cream a stir. Slice the scallions, get the shredded cheese out of the fridge and relax.
You can open the mail, watch Wheel of Fortune or if you're in the mood to be depressed listen to the news. Enjoy a cold beer, that will help - or a crisp wine or tea and listen for the timer.
Oops, jump up, better add a healthy salad. Do a quick chop on some crunchy romaine, wedge a small tomato or two and add what ever other vegetables the crisper drawer has to offer. Dress it with a little olive oil and vinegar and sprinkle with Cavenders Greek Seasoning. Fresh cold Ranch Dressing works well with the Mexican flavors, too. Dinner's almost ready. For dessert cubed cantaloupe with a small scoop of vanilla ice cream would be perfect or during the winter months a beautiful sliced navel orange sprinkled with sugar and coconut flakes is simple and wonderful.
Sit down to a steaming Chili Stuffed Baked Potato, inhale the delicious aroma and feel that all is right with the world - and even if it isn't - who cares? This is delicious!
CHILI PIE CASSEROLE
4 to 6 servings
- 3 cups Fritos corn chips, slightly crushed
- 1 large onion, chopped
- 1 (4-ounce) can diced green chilis, drained (optional)
- 1 (15-ounce) can chili, I use Wolf's
- 1 cup grated cheddar cheese
Spread 2 cups of Fritos corn chips in a baking dish. Arrange chopped onion, diced green chilis and half the cheese on the Fritos. Pour chili over onion and cheese. Top with remaining Fritos and cheese. Bake at 350 degrees for 15 to 20 minutes until hot and bubbly.
CHILI STUFFED BAKED POTATOES
Makes 4 servings
- 4 large baking potatoes
- 1 (15-ounce) can chili
- 1 cup shredded Cheddar Cheese
- 1 cup sour cream
- 4 green onions, chopped or sliced
Bake or microwave potatoes until tender. Heat chili according to directions on can. Slice open hot potatoes. Fluff with a fork. Top with chili, cheese, sour cream, and green onions.
Note: A baked potato is better than one microwaved so unless you really don't have the time or don't have the oven, bake the potato. The skin of a baked potato is delicious eaten with some of the toppings.
Enjoy,
Martha
