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Chunky Chili With Corn Bread Cobbler

Kathie Oh's
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Category: entrees
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 8
Ready in: 2-5 hrs

  • 2 pounds round or sirloin tip beef roast, trimmed
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 can (19 ounce size) chili-style stewed tomatoes
  • 1 can (14 ounce size) tomato sauce
  • 1 can 19 ounce size) red kidney beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped

***Corn Bread Cobbler***

  • 1 cup all-purpose 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, slightly beaten
  • 2 cups corn kernels
  • 1 cup shredded Monterey Jack or Cheddar cheese

Cut beef into 1/2-inch cubes. In a large, shallow Dutch oven, heat oil over medium-high heat and brown beef in batches. Transfer to a bowl and set aside.

Reduce heat to medium. Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Return beef and any accumulated juices to pan. Add tomatoes, tomato sauce and kidney beans, then bring to a boil. Reduce heat, cover and simmer until beef is tender, about 1 1/2 hours.

Transfer chili mixture to a 13- x 9-inch glass baking dish. Stir in coriander.

For Corn Bread Cobbler: In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

In a separate bowl, whisk together buttermilk, butter and egg, then pour over flour mixture. Sprinkle with corn and stir just until combined. Spoon the cobbler mixture in 8 dollops over hot filling. Sprinkle with cheese.

Bake in a 400 degrees F oven until topping is golden and no longer doughy underneath, 30 to 35 minutes. Let stand for 10 minutes before serving.


Recipe Source: cdkitchen.com

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