Layered Bean Dip Casserole - Preparation Pix

Here's what the preparation steps look like for the Bean Dip Casserole

The bottom layer of beans and cheese

The Chili simmering

Right before going into the oven

Dinner is served.

Recipes from the Twit Army Mess Hall - Chili con Carne

Ingredients

1 lb. ground beef
1 lb. stew meat cut into pieces about 1/2 the size of a eraser
1.5 c. chopped onions
2 tbl. chopped garlic
3/4 c. chili powder
(n.b. I use Penzey's medium heat but use what you want, if you use pure powdered chile, i.e. nothing but ground chile, you'll need to add 1.5 tbl of cumin)
1 tlb. sweet paprika
1 - 2 tbl. cayenne pepper
1 8 oz can tomato puree (you can use sauce for a thinner chili sauce)
16 oz. water
1 can corn with peppers
1/4 c masa harina (This is finely ground corn flour, not corn starch, you can't subsititute)

Optional add ins
Grated cheese
Chopped onions


Preparation

Brown meat pieces when about 1/2 way done add the ground meat & onions & finish browning all the meat. Drain off as much fat as possible.

Mix spices into water to dissolve, add garlic, spiced water & tomato puree to pot & stir to mix, let simmer for 2 - 3 hours to blend the flavors (since the meat is already cooked you could theoretically eat this within 30 minutes but the longer it simmers the better the flavors blend)
1 hr before eating add the corn. 30 minutes before eating add the masa & stir well (This will thicken up the chili)

I serve this in scooped out sour dough bread bowls covered with chopped onions & cheese but you can serve it any way you want.

Serves 4 (or only 2 if you REALLY, REALLY like chili)
This can be easily doubled or tripled & you can freeze the leftovers for up to about 3 months to heat & serve later.

Also, this can be made in a slow cooker on low. Cook the meat in a skillet & then add everything but the corn and masa to a slow cooker. Cook on low for about 6 hours then add the corn & masa, cook for another 30 minute then serve.

Recipes from the Twit Army Mess Hall - Layered Bean Dip Casserole

Ingredients

1 can of refried beans (type is your choice, i.e. spice, fat free etc.)
1 tbl taco seasoning (I use Penzy's)
1 lb ground meat (Again, I use chicken but beef or pork will work also)
2 - 3 tbl. chili powder
3/4 c. warm water
1 can corn with peppers, drained
2 c. shredded 'mexican style' cheese
1 c. black olives, sliced

Healthy version
1.5 c. lettuce shredded
1 medium tomato chopped

Fun version

1 bag of tortilla chips (what ever type you like, I use "Scoops", just NOT Fritos (tm))

Preheat oven to 350 degrees

Brown meat in saucepan, when about 1/2 way there add the onions and continue browning until the meat is cooked and the onions are soft but not browned (You may need to add some oil to cook the onions depending on how lean the meat is). Mix chili powder with water and stir to remove lumps, mix into meat/onion and simmer for 30 minutes. Remove from heat and add the corn.

Put the bean in the bottom of a 9 inch deep dish pie plate or similar sized casserole, mix in the taco seasoning and mash together until reasonably smooth. Spread around bottom of pan and cover with 1/2 of the cheese.

Pour the meat/onion/corn mixture over the cheese layer and spread out evenly. Cover with the rest of the cheese and put the olives on top.

Bake in oven for 30 minutes or until hot & the cheese is melted and somewhat brown.

Serve by scooping up through all the layers and putting it on top of the lettuce, then adding tomatoes or by serving along with the chips.

Serves 4

This makes up well ahead of time and will keep for a few days. Just hold off on the final cooking until you're ready to serve.