Chunky Chili Cornbread Cobbler

By The Canadian Living Test Kitchen

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Chunky Chili Cornbread Cobbler
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	492492 cal
pro	41 g41g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	51 g51g carb
fibre	8 g8g fibre
chol	97 mg97mg chol
sodium	1,171 mg1,171mg sodium
% RDI:	-
calcium	2222 calcium
iron	4747 iron
vit A	4747 vit A
vit C	2727 vit C
folate	3535 folate

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A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.

Ingredients

2 lb beef outside round oven roast 2 2lb lbbeef outside round oven roast
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 celery stalk , diced1 1celery stalkcelery stalks, diced
1 carrot , diced1 1carrotcarrots, diced
2 tbsp chili powder 2 2tbsp tbspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1can can(19 oz/540 mL) stewed tomatoes with chili seasonings
1 can (14 oz/398 mL) tomato sauce 1 1can can(14 oz/398 mL) tomato sauce
1 1can can(19 oz/540 mL) red kidney beanred kidney beans, drained and rinsed
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
Cornbread Cobbler:
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/2 cup cornmeal 1/2 1/2cup cupcornmeal
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup buttermilk 1 1cup cupbuttermilk
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 egg 1 1eggeggs
2 cups corn kernels 2 2cups cupscorn kernels
1 cup shredded Cheddar cheese 1 1cup cupshredded Cheddar cheese

Preparation

Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.

Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.

Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.

Cornbread Cobbler: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.

Bake in 400°F (200°C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

Additional information : Make-Ahead
Refrigerator: Let chili cool for about 30 minutes; refrigerate in airtight container for up to 24 hours. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil and bake in 400°F (200°C) oven for 30 minutes or until bubbly. Make Cornbread Cobbler; continue with recipe.

Freezer: Let chili cool for 30 minutes; freeze in airtight container for up to 1 month. Thaw in refrigerator for 24 hours. Continue as in refrigerator make-ahead.

Source : Canadian Living Magazine: May 2008