Ingredients:
2 Pound(s) lean ground beef sirloin
1 Tablespoon(s) extra-virgin olive oil
1 Pinch(s) salt and pepper, to taste
1 Tablespoon(s) Worcestershire sauce
1 medium onion, finely chopped
-2 cloves of garlic, finely chopped
1 red bell pepper, finely chopped
3 Tablespoon(s) dark chili powder
1 Tablespoon(s) cumin
1 Cup(s) beef stock, 1/2 a 14oz. can
1 Can(s) 8oz tomato sauce or puree
1 Can(s) 14 1/2oz diced tomatos
2 Can(s) black beans, drained
2 Tablespoon(s) chopped fresh cilantro
2 Package(s) 8 1/2oz pkgs corn muffin mix (jiffy)
1 Cup(s) milk
2 eggs, beaten
2 Tablespoon(s) vegetable or corn oil
3 scallions, thinly sliced
1 butter, for greasing griddle pan |
Directions:
In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to meduim hight when the meat is browned and crumbled, then add onion, garlic, red peppers, jalepeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro.
Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 Tbsps vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to ligtly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4 inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili. |
