Caution-Flag Chili

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a soup pot over med-high heat.
  • When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
  • Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
  • Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
  • Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
  • Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
  • Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
  • Finely chop the beans in a food processor and stir them into the corn batter.
  • Season the batter with cumin; stir in the scallions.
  • Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
  • Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
  • Repeat with the remaining batter to make 6 cakes.
  • Top each bowlful of the chili with a corn and black bean pancake.
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