Beef and Black Bean Chili With Green Onion Corn Cakes
photo by GaylaJ
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 lb 90% lean ground sirloin
- salt and pepper
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 4 -6 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 cup beef stock
- diced tomato
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans black beans, drained
- 2 tablespoons cilantro, chopped
- 2 (8 1/2 ounce) packages corn muffin mix
- 1 cup milk
- 2 eggs, beaten
- 2 tablespoons oil
- 3 scallions, thinly sliced
- butter, for greasing griddle
directions
- 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.
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Reviews
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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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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!
Tweaks
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This was really tasty. I didn't make the corn cakes, instead I topped with sour cream and 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 and 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 and 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.
RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.