Beef and Black Bean Chili With Green Onion Corn Cakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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 |
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.
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