Chunky Chili Cornbread Cobbler
A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 492 |
| pro | 41 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 51 g |
| fibre | 8 g |
| chol | 97 mg |
| sodium | 1171 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 47% |
| vit A | 47% |
| vit C | 27% |
| folate | 35% |
-
2 lb (1 kg) beef outside round oven roast
2 tbsp (25 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
2 tbsp (25 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) stewed tomatoes with chili seasonings
1 can (14 oz/398 mL) tomato sauce
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1/4 cup (50 mL) chopped fresh coriander
Cornbread Cobbler:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk
2 tbsp (25 mL) butter, melted
1 egg
2 cups (500 mL) corn kernels
1 cup (250 mL) shredded 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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »