Beef and Black Bean Chili With Green Onion Corn Cakes

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.

• Ready In: 40 mins
• 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 1/2ounce) packages  corn muffin mix
• 1  cup milk
• 2  eggs, beaten
• 2  tablespoons  oil
• 3  scallions, thinly sliced
•  butter, for greasing griddle

Directions

1. 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.
2. 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.
3. 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.