Cornbread Topped Chili Con Carne
- Ready In:
- 2hrs 40mins
- Ingredients:
- 24
- Serves:
-
20
ingredients
-
Chili
- 59.16 ml olive oil
- 4 onions, finely chopped
- 2 garlic cloves, minced
- 9.85 ml chili powder
- 9.85 ml ground coriander
- 9.85 ml ground cumin
- 2 red bell peppers, seeded and finely chopped
- 1360.77 g ground beef
- 1656.13 ml canned diced tomatoes
- 118.29 ml ketchup
- 118.29 ml tomato puree
- 236.59 ml water
- 29.58 ml cocoa
- 828.06 ml red kidney beans
-
Cornbread
- 7.39 ml salt
- 946.36 ml cornmeal
- 59.14 ml all-purpose flour
- 29.57 ml baking powder
- 9.85 ml ground cinnamon
- 709.77 ml buttermilk
- 4 eggs
- 9.85 ml honey
- 59.14 ml vegetable oil
- 473.18 ml cheddar cheese, grated
directions
- 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.
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