Tamale-Topped Chili 3/99

Categories:
chili, Mexican, soups-stews

1 lb sweet italian sausage
1 medium onion; chopped
4 oz can chopped green chiles
3 garlic cloves; minced
15 oz can diced tomatoes
8 oz can tomato sauce
1 1/4 teaspoon cumin
1 1/4 teaspoon chili powder
1/2 teaspoon hot red peppers
1/4 teaspoon salt
1/4 teaspoon pepper ----TOPPING*********************---
1 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
3/4 cup warm chicken broth
1/4 cup butter; softened

In a dutch oven, cook sausage, onion, and garlic until sausage is browned, stirring frequently. Drain. Stir in remaining chili ingredients; mix well. Cook over medium heat for 10 or 15 minutes or until slightly thickened, stirring occasionally. Preheat oven to 375. In a small bowl, combine all topping ingredients; mix well. Spoon chili unto a 1 1/2 quart casserole or into 4 individual ramekins. If using ramekins, place them on a cookie sheet. Spread topping mixture over chile; cover with foil. Bake for 12 ro 18 minutes or until chile is heated and topping is set.

Yield: 4 servings