Chunky Chili Cornbread Cobbler
Chunky Chili Cornbread Cobbler
Photography by Matthew Kimura
This recipe makes 8 servings
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 | 1,171 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 47 |
| vit A | 47 |
| vit C | 27 |
| folate | 35 |
- Portion size: 8
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 2lbbeef outside round oven roast
- 2 tbsp 2tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 1celery stalkcelery stalks, diced
- 1 1carrotcarrots, diced
- 2 tbsp 2tbspchili powder
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tsppepper
- 1 can 1can(19 oz/540 mL) stewed tomatoes with chili seasonings
- 1 can 1can(14 oz/398 mL) tomato sauce
- 1 can 1can(19 oz/540 mL) red kidney beanred kidney beans, drained and rinsed
- 1/4 cup 1/4cupchopped fresh coriander Cornbread Cobbler:
- 1 cup 1cupall-purpose flour
- 1/2 cup 1/2cupcornmeal
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1 cup 1cupbuttermilk
- 2 tbsp 2tbspbutter, melted
- 1 1eggeggs
- 2 cups 2cupscorn kernels
- 1 cup 1cupshredded 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
