Recipe by kitchenslave03
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.
Top Review by GibbyLou
Great chili. I used the full 2 pounds of ground beef. The recipe is missing an amount on the diced tomatoes. I looked up the recipe on Food Network and it called for a 14.5 oz can of diced tomatoes. Thanks for sharing.
- 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
Directions See How It's Made
- 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.