2 Reviews

This was really tasty. I didn't make the corn cakes, instead I topped with sour cream & extra sharp cheddar. Note: the original recipe from The Food Network calls for 1 (14 1/2 ounce) can diced tomatoes where this states "diced tomatoes". I used a large can (about 22 oz) of diced tomatoes in place of the puree & diced tomatoes with a few tablespoons of tomato paste, because that's what I had. I caramelized the onions by themselves before cooking anything else to add a nice flavor to the chili overall. I didn't drain the beans & I added about 1/2 the amount of red wine where it called for beef stock along with beef stock to equal the full liquid amount called for. It was a delicious warming dinner! Thanks for sharing.

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Larawithoutau March 25, 2015

Great chili, and the corn cakes served on top is an excellent idea! I was out of jalapenos, so I subbed a couple of fresh cayenne peppers and left the seeds, since we like a bit of heat. I actually made it the day before, then reheated and simmered awhile, and just realized as I glanced over the recipe while writing the review, I forgot to add the cilantro before serving. :) Oh well, it didn't taste like it was missing anything, but I love cilantro so will definitely add it next time. I can see where some may prefer using more meat, as in the original recipe, but I love beans and very much enjoyed your version. This was one of my choices for the Pick A Chef game--a great choice, I must add. Thanks for posting!

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GaylaJ October 01, 2006
Beef and Black Bean Chili With Green Onion Corn Cakes