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This is by far the best chili recipe we've ever tried, and we love chili! Great for feeding a crowd, and preparing it ahead of time makes dinner a snap. It's delicious, and it's absolutely worth the trouble to add all those different spices. Can be made OAMC! This recipe is about 20 servings, as I make it OAMC. Feel free to adjust the portions to suit your family size. Just freeze/cook it in varied size batches to suit yourself! I've even made single servings for quick lunches.
- 1⁄4 cup vegetable oil
- 2 lbs lean ground beef
- 4 onions, finely chopped
- 8 garlic cloves, minced
- 2 tablespoons ground cumin
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon allspice
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup unsweetened cocoa powder
- 2 tablespoons cornmeal
- 2 tablespoons Worcestershire sauce
- 1 (6 ounce) can tomato paste
- 4 (14 1/2 ounce) cans diced tomatoes
- 1 (10 1/2 ounce) can beef broth, undiluted
- 3 (15 1/4 ounce) cans corn kernels, drained (or 6 c frozen corn)
- 2 (15 ounce) cans kidney beans, drained & rinsed
- 2 (15 ounce) cans black beans, drained & rinsed
- 2 red bell peppers, coarsely chopped
- 2 cups pimento stuffed olives, thinly sliced (optional)
- 2 cups flour
- 2 cups cornmeal
- 6 tablespoons sugar
- 4 teaspoons baking powder
- 1⁄2 cup melted butter
- 2 cups buttermilk or 2 cups milk
- 2 large eggs, beaten
- 2 cups grated cheddar cheese
- 1 (4 1/2 ounce) canchopped green chilies, including juice (optional)
- 1 cup finely chopped green onions (optional) or 1 cup chives (optional)
- In a large, deep skillet, brown ground beef. Transfer to (very) large dutch oven (or divide between two large slow cookers).
- Saute chopped onions until softened.
- Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. Cook for one more minute.
- Add cocoa and cornmeal to the spices. Stir well.
- Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth. Bring to a boil. Transfer to the dutch oven.
- Add corn and beans to the dutch oven. Mix well.
- Bake in preheated oven for 4 hours at 325°F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
- Add chopped bell peppers (and olives if using). Stir well. Adjust seasoning as desired. ** Stop here for OAMC. See notes below.
- To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder. Add melted butter,buttermilk or milk, and egg. Stir well. Add grated cheddar cheese, green chilis including juice, (and green onions if using). Stir well. ** See OAMC topping notes below.
- Next, spoon the prepared cornbread topping mix (see below) over the chili. Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
- Serve with sourcream, green onions, or other condiments as desired.
- ** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping. For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. I freeze each batch in a glass or foil baking dish.
- ** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl. Then separate into labeled freezer bags, noting how much egg & milk to add. (If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
- ** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave. Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. Bake until topping is set, about 45-60 minutes.