Prep 15 mins
Cook 25 mins
This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.
- 453.59 g 90% lean ground sirloin
- salt and pepper
- 14.79 ml Worcestershire sauce
- 1 medium onion, chopped
- 4-6 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 44.37 ml chili powder
- 14.79 ml cumin
- 236.59 ml beef stock
- diced tomato
- 226.79 g can tomato sauce
- 2 (850.48 g) can black beans, drained
- 29.58 ml cilantro, chopped
- 2 (481.94 g) package corn muffin mix
- 236.59 ml milk
- 2 eggs, beaten
- 29.58 ml oil
- 3 scallions, thinly sliced
- butter, for greasing griddle
- In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
- Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
- To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
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.
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!