Beef and Black Bean Chili With Green Onion Corn Cakes
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 1/2 ounce packages corn muffin mix
- 1 cup milk
- 2 eggs. beaten
- 2 tablespoons oil
- 3 scallions. thinly sliced
- butter. for greasing griddle
Instructions
- 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.
- 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.
- 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.
