Cajun Chili

Follow directions on box for corn cakes, not corn bread. When batter is prepared, stir in chopped green onions. Bake according to package directions.

Heat a pot over high heat and a skillet or griddle with a nonstick surface over medium-high heat. Dump the ground pork into the pot. Season with chili powder, cumin, and cayenne sauce and brown for 5 minutes.

Add the onion, garlic, celery, and bell peppers and cook, giving the pan a shake now and then, for another 3 or 4 minutes.

While the chili is cooking, rub the griddle with a little butter and wipe off excess with paper towel. Make up to 4-inch corn and green-onion cakes and keep finished cakes on a plate in a warm oven until chili is done.

Back to the chili. Add beer and stir up the bits from the bottom of the pot. Stir in the tomatoes and cilantro. Bring to a boil and season with salt, to taste.

Serve the chili up in bowls and top with green onion corn cakes, with extra cakes on the side.