Chunky Chili with Cheddar Cornbread

[migration] empty title 172 Author: Canadian Living Credits: [migration] empty title 172

  • Portion size 8 servings

Ingredients

  • 2 lbs trimmed inside round
  • 2 lbs Sirloin tip oven roast
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 celery chopped
  • 1 carrots chopped
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can chili-style stewed tomatoes
  • 1 can tomato sauce
  • 1 can red kidney bean drained and rinsed
  • 1/4 cup chopped fresh coriander
Cornbread Topping:
  • 1 cup flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons butter melted
  • 1 egg
  • 2 cups corn kernels
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese

Method

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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Chunky Chili with Cheddar Cornbread

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