Ingredients

Start to finish: 1 1/2 hours (45 minutes active)

1/4 cup vegetable oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons cornmeal
2 1/2 cups chicken broth
1 cup tomato sauce
4 cups chopped or shredded cooked chicken
2 cups corn kernels
15 1/2-ounce can black beans, rinsed and drained
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups tortilla chips (6 to 8 ounces)
1 1/2 cups finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese

Directions

In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, chili powder, cumin, and oregano. Saute for 3 minutes, or until the garlic is fragrant.

Add the cornmeal, stirring for about 2 minutes. Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.

Add the chicken, corn, beans, salt and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking.

Lightly coat a 9-by-13-inch baking dish with cooking spray. Line the dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips, then top with remaining chips and sprinkle with the cheeses.

Let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.

The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350 F. Let the chili sit at room temperature for 30 minutes.

Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling. Serve immediately. Serves 6.