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Category: Chili
Prep Time: Cook Time: Total Time:
5 lb ground beef
1 tbsp salt
3 tbsp sugar
1⁄4 cup olive oil
5 tbsp flour
1 yellow onion, chopped
5 garlic cloves, minced
1⁄2 cup chili powder
Freshly ground pepper, to taste
2 tsp dried oregano
1 (28 oz) can chopped tomatoes with juices
3 cups chicken stock
1/4 cup cornmeal
1 pkg corn bread mix*
In a large saute pan over medium-high heat, combine the ground beef, salt and sugar and cook, stirring, until browned, about 10 minutes. Drain the meat and transfer to a crock pot.
In the same pan over medium heat, warm the olive oil. Add the flour and cook, stirring, 2 to 3 minutes; do not allow it to brown. Add the onion and saute for 5 minutes. Add the garlic, chili powder, pepper and oregano and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the tomatoes with their juices and cook for 7 to 10 minutes, then pour the mixture into the crock pot. Add the stock and cornmeal. Cover and cook for 6 hours on HIGH or 8 hours on LOW. After the chili is cooked, skim off any fat from the surface.
Preheat an oven to 375. Prepare the corn bread batter according to the pkg instructions. Divide the chili evenly among 8 ovenproof bowls. Top each with a scant 1/2 cup of the batter. Using a small offset spatula, spread the batter over the center two-thirds of the chili, being careful not to mix the batter with the chili. Place the bowls on a baking sheet and bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Serve immediately. Serves 8.
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CHILI EN CROUTE - Crock pot
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Category: Chili
Prep Time: Cook Time: Total Time:
5 lb ground beef
1 tbsp salt
3 tbsp sugar
1⁄4 cup olive oil
5 tbsp flour
1 yellow onion, chopped
5 garlic cloves, minced
1⁄2 cup chili powder
Freshly ground pepper, to taste
2 tsp dried oregano
1 (28 oz) can chopped tomatoes with juices
3 cups chicken stock
1/4 cup cornmeal
1 pkg corn bread mix*
In a large saute pan over medium-high heat, combine the ground beef, salt and sugar and cook, stirring, until browned, about 10 minutes. Drain the meat and transfer to a crock pot.
In the same pan over medium heat, warm the olive oil. Add the flour and cook, stirring, 2 to 3 minutes; do not allow it to brown. Add the onion and saute for 5 minutes. Add the garlic, chili powder, pepper and oregano and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the tomatoes with their juices and cook for 7 to 10 minutes, then pour the mixture into the crock pot. Add the stock and cornmeal. Cover and cook for 6 hours on HIGH or 8 hours on LOW. After the chili is cooked, skim off any fat from the surface.
Preheat an oven to 375. Prepare the corn bread batter according to the pkg instructions. Divide the chili evenly among 8 ovenproof bowls. Top each with a scant 1/2 cup of the batter. Using a small offset spatula, spread the batter over the center two-thirds of the chili, being careful not to mix the batter with the chili. Place the bowls on a baking sheet and bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Serve immediately. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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