Ingredients
- 2 pounds hamburger sirloin, 90 % lean
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- Pepper and salt
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 medium onion, finely chopped
- four to six cloves garlic clove, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeno pepper, seeded and chopped
- 3 tablespoons dark chili powder, 2 palm fulls
- 1 tablespoon cumin, 1/2 palm full
- 1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
- 1 (14 1/2 ounce) can diced tomato plants
- 1 (8-ounce) can tomato sauce or tomato puree
- 2 (15-ounce) cans black beans, drained
- two tablespoons chopped fresh cilantro, a few, optional
- 2 (8 1/2-ounce) packages, corn muffin mix
- 1 cup milk
- 2 eggs, beaten
- two tablespoons vegetable or corn oil
- 3 scallions, thinly sliced
- Butter, for greasing griddle pan
Directions
Inside a large deep skillet or pot, brown hamburger in oil over high temperature. Season meat with pepper and salt, adding Worcestershire sauce. Reduce heat to medium high once the meat is browned and crumbled, adding onion, garlic clove, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Prepare veggies and meat together a few minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomato plants and black beans. Once the mixture involves a bubble, reduce heat to simmer and stir in cilantro, optional.
Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, two tablespoons vegetable oil and sliced scallions. Batter ought to be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface by using it to gently grease. Pour corn cake batter in to the hot griddle pan or skillet in three or four-inch models. Prepare two or three minutes on every side, until golden. Transfer to some plate and repeat with remaining batter.
For everyone, top bowls of beef and black bean chili with eco-friendly onion corn wedding cake toppers. Consume the chili and corn toppers while you would a pot cake, grabbing a few of the corn cake with every spoonful of chili.
Recipe thanks to Rachael Ray