Cornbread Topped Chili Con Carne

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement