Baked Cornbread Chili
Source of Recipe
San Mateao Daily Journal
List of Ingredients
4 strips bacon, cut into 1-inch pieces
1 1/4 teaspoons chili powder
2 teaspoons cumin
1 teaspoon instant coffee powder
1 tablespoon diced pickled jalapeno peppers
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 1/2 tablespoons brown sugar
1 large yellow onion, diced
1 1/4 pounds lean ground beef
1 pound steak tips, cut into bite-size pieces
Freshly ground black pepper, to taste
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 stick (2 tablespoons) butter, melted and cooled
15-ounce can diced tomatoes
Recipe
Preheat oven to 425 F. Lightly coat a 9-by-12-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add the bacon and fry until the fat melts.
Lower heat to medium. Add the chili powder, cumin, coffee, jalapeno peppers, paprika, oregano and brown sugar. Cook, stirring frequently, for 3 minutes. Add the onion and cook, stirring often, until soft, about 5 minutes.
Add the ground beef and steak tips and cook, stirring often, until browned and cooked nearly though, about 8 to 10 minutes.
Meanwhile, in a small bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In another small bowl, whisk together the egg, milk and butter.
Add the milk mixture to the dry ingredients and stir until combined. Set aside.
Add the tomatoes to the skillet and stir for 1 minute, scraping up any bits that have stuck to the bottom of the pan.
Transfer the meat mixture to the prepared baking dish. Pour the cornbread batter over it, using the back of a spoon to spread it evenly.
Bake for 20 minutes, or until cornbread is lightly browned and pulled way from the baking dish.
To serve, use a large spoon to scoop chili and cornbread into shallow bowls.
Makes 6 servings.
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