DAD’s Chili Pot Pie

8 foil tart pans
2 6.5 oz. pkgs. cornbread mix
2/3 c milk, (for cornbread mix)
2 eggs, (for cornbread mix)
1 can Hatch green chiles, peeled and chopped
1 c onion, chopped
1 c cheddar cheese, shredded
1 batch of DAD’s chili

Make DAD’s chili according to directions. Mix cornbread mix according to package directions. Drain chiles and mix into batter. Place tart pans on large cookie sheet. Pour 1 cup of DAD’s chili into each tart pan. Top with chopped onion and shredded cheese. Spoon enough cornbread batter on top to cover. Bake at 375° until cornbread has set and is lightly browned.



DAD’s Enchilada Sauce with Cheese

3 T oil
3 T flour
6 T DAD’s Chili
2 c beef stock
1 t salt
½ t garlic powder
½ c grated cheddar cheese

In a saucepan, heat oil and brown flour. Dissolve DAD's chili in beef stock and add to flour, mixing well. Add rest of seasonings and blend. Bring to a bubbly boil, stirring frequently. Add cheese, cover and simmer 5 minutes.