1 3/4 c. all purpose flour
1/2 tsp. salt
4 to 6 tbsp. cold water
1/4 c. yellow cornmeal
1/2 c. shortening

Combine flour, cornmeal and salt; cut in shortening until mixture looks like coarse meal. Sprinkle cold water (1 spoon at a time) over surface; stir water with a fork until dry ingredients are moistened. Shape into small balls. Place in greased 1 3/4 inch tart pans, shaping each ball into a shell. Bake at 350 degrees for 20 minutes or until lightly browned. Cool and fill with chili.

CHILI
1 lb. ground beef
1/2 c. chopped onions
1 (7 oz.) can tomatoes, chopped
1 (4 oz.) can hot green or red chili peppers, chopped
1 tsp. sugar
1 to 2 tsp. chili pepper (hot preferred)
1/2 c. green peppers
1/4 c. tomato paste
1/4 tsp. salt

Cook ground beef, peppers, onions in a skillet until meat is browned, stirring to crumble meat; drain off juice from meat. Add tomatoes and other ingredients, stirring well; simmer 10 to 15 minutes. Serve hot. Put mixture into cornmeal pastry shells and top with shredded cheese.