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Chili with Cornbread Topping




Source of Recipe


Unknown


List of Ingredients




Chili with Cornbread Topping


For the Chili

1 teaspoon olive oil
1 large onion - chopped
2 cloves garlic - minced
1 medium bell pepper - chopped
1 medium sweet potato - peeled and cubed
1 jalapeno - diced
28 ounces tomatoes - canned
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
salt and pepper - to taste
1/2 cup barbecue sauce
1 cup chicken broth
15 1/2 ounces black beans - canned
1 cup corn kernels

For Cornbread Topping

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 egg - lightly beaten
1 cup milk
1 cup cheddar cheese

Recipe




For the Chili

Heat olive oil over medium high heat in a large Dutch oven. Add onion, garlic, bell pepper, sweet potato, jalapeno. Cook until softened (about 7 minutes). Add tomatoes, chili powder, cumin, red pepper, salt and pepper. Stir well. Add barbecue sauce, chicken broth, black beans, and corn. Bring to a boil. Reduce heat and allow to simmer, partially covered for 40 minutes. If chili is too thick add water. If its too thin let it sit on the heat longer.

For the Cornbread Topping

Preheat oven to 400 degrees F. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Combine oil, egg, and milk in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended.

Assembly

Pour chili into a deep glass dish 3/4 of the way up. Spoon cornbread mixture on top (you won't be using it all). Remember, it rises quite a bit so leave enough depth in the dish. Sprinkle with cheddar cheese. bake for 20 minutes or until cornbread topping is browned. If cheese is browning too fast, cover with foil.