Chunky Chili Casserole w/ Cornbread Top
Source of Recipe
Food & Whine
List of Ingredients
- 2 lb. inside round or sirloin tip oven roast, trimmed
- 2 Tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 Tbsp. chili powder
- 1 tsp. dried oregano
- 1/4 tsp. pepper
- 1 can (19oz/540ml) chili-style stewed tomatoes
- 1 can (14oz/398ml) tomato sauce
- 1 can (19oz/540ml) red kidney beans, drained and rinsed
- 1/4 cup fresh coriander, chopped
- For Cornbread Topping:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 Tbsp. butter, melted
- 1 egg
- 2 cups corn kernels
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
- To make Chili: Cut beef into 1/2-inch cubes. In a Dutch oven, heat oil over medium-high heat, then brown beef in batches. Transfer to a bowl.
- Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pot. Fry over medium heat, stirring occasionally, until onion is softened (about 5 minutes).
- Return beef and any juice to the pot. Stir in tomatoes, tomato sauce and beans and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until beef is tender. Transfer to a 9x13 glass baking dish.
- If making ahead, refrigerate overnight or freeze up to 2 weeks. Thaw in the refrigerator. Add coriander then heat in a 9x13 inch glass baking dish covered with foil at 400° F. until bubbly (about 30 minutes), then add cornbread topping.
- Cornbread Topping: In a bowl, whisk together flour, cornmeal, baking powder and salt. In a separate bowl whisk together buttermilk, butter and egg and pour over flour mixture. Sprinkle with corn and stir just until combined.
- Spoon in 8 dollops over filling. Sprinkle with cheese.
- Bake in a 400° F. oven until topping is browned and no longer doughy underneath, about 30 to 35 minutes. Let stand 10 minutes before serving.
Final Comments
Serves 8
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