Tested till perfect Chunky Chili with Cheddar Cornbread

Chunky Chili with Cheddar Cornbread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 lb 2lbtrimmed inside round or Sirloin tip oven roast
  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1 1stalk celery, chopped
  • 1 1carrotcarrots, chopped
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chili-style stewed tomatoes
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)tomato sauce
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1/4 cup 1/4cupchopped fresh coriander

Cornbread Topping:

  • 1 cup 1cupflour
  • 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 Monterey Jack cheese or Cheddar cheese
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Preparation

Cut beef into 1/2-inch (1 cm) cubes. Heat half of the oil over medium-high heat. Brown beef in batches. Remove to bowl.

Reduce heat to medium and add remaining oil to pan. Cook onions, garlic, celery, carrots, chili powder, oregano, salt and pepper until onion is softened, about 5 minutes. Return beef and any accumulated juices to pan with tomatoes, tomato sauce and kidney beans. Bring to boil, reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. (Make Ahead: Refrigerate until cold. Freeze in airtight container for up to 2 weeks. Thaw in refrigerator for 24 hours. Stir in coriander and reheat in 13-x 9-inch (3 L) glass baking dish covered with foil in 400°F (200°C) oven until bubbling, 30 minutes.)

Cornbread Topping: 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 and stir just until combined. Spoon in eight dollops over filling. Sprinkle with cheese. Bake in 400°F (200°C) oven until topping is set and golden and no longer doughy underneath, 30 to 35 minutes. Let stand 10 minutes before serving.

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