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Excellent chili recipe to feed a large crowd. Great party food, as it is prepared the day before, and requires only half an hour or so before serving.
- 4 tablespoons olive oil
- 4 onions, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 red bell peppers, seeded and finely chopped
- 3 lbs ground beef
- 7 cups canned diced tomatoes
- 1⁄2 cup ketchup
- 1⁄2 cup tomato puree
- 1 cup water
- 2 tablespoons cocoa
- 3 1⁄2 cups red kidney beans
- 1 1⁄2 teaspoons salt
- 4 cups cornmeal
- 1⁄4 cup all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3 cups buttermilk
- 4 eggs
- 2 teaspoons honey
- 1⁄4 cup vegetable oil
- 2 cups cheddar cheese, grated
- Heat oil in very large pan (approx. 7 quarts). Fry onion and garlic until soft. Add chili, coriander, and cumin. Stir well.
- Add peppers and break up ground beef into the pan and, using a fork, keep turning it to separate as the meat browns. Add diced tomatoes, ketchup, tomato puree, and water. Stir to make a rich, red sauce. When chili starts to boil, sprinkle cocoa and stir together. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
- Preheat oven to 425°F.
- Pour chili into a large, wide dish or keep in the dish you cook it in if it is ovenproof.
- Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together buttermilk, eggs, honey, and oil in a jug. Then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour cornmeal topping over chili, or blob over to cover the top as evenly as possible.
- Sprinkle the cheese over top of cornbread and bake in oven for 30 minutes or until cornbread topping is risen and golden, and chili underneath is bubbling. (Optional - reheat chili on stove before baking to speed up prep time.).
- Let chili stand for 5 minutes once out of the oven, before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
- Serve with sour cream or guacamole.