CHILI WITH CORNBREAD TOPPING
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.
Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.
CORNBREAD TOPPED CAST-IRON SKILLET CHILI
Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
- Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
- Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
- Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.
MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
CROCK POT BEEF CHILI WITH CORNBREAD TOPPING
Children, adults and teenagers all love this savory chili with its unusual cornbread topping. A great finish to a day of hiking or skiing, all it needs is a big salad and some robust red wine. Serve with plenty of your favorite salsa, sour cream and finely chopped red or green onion.
Provided by Olha7397
Categories One Dish Meal
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 30
Steps:
- In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
- Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
- Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
- Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
- TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
- Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
- TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
- The 150 Best Slow Cooker recipes. J Finlayson.
Nutrition Facts : Calories 597.8, Fat 23.4, SaturatedFat 10.6, Cholesterol 97.7, Sodium 1078.7, Carbohydrate 71.6, Fiber 10.5, Sugar 10.3, Protein 30.1
CHILI WITH CORNBREAD TOPPING (OAMC)
This is by far the best chili recipe we've ever tried, and we love chili! Great for feeding a crowd, and preparing it ahead of time makes dinner a snap. It's delicious, and it's absolutely worth the trouble to add all those different spices. Can be made OAMC! This recipe is about 20 servings, as I make it OAMC. Feel free to adjust the portions to suit your family size. Just freeze/cook it in varied size batches to suit yourself! I've even made single servings for quick lunches.
Provided by StephanieZ
Categories One Dish Meal
Time 6h45m
Yield 8 quarts, 20 serving(s)
Number Of Ingredients 31
Steps:
- In a large, deep skillet, brown ground beef. Transfer to (very) large dutch oven (or divide between two large slow cookers).
- Saute chopped onions until softened.
- Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. Cook for one more minute.
- Add cocoa and cornmeal to the spices. Stir well.
- Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth. Bring to a boil. Transfer to the dutch oven.
- Add corn and beans to the dutch oven. Mix well.
- Bake in preheated oven for 4 hours at 325°F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
- Add chopped bell peppers (and olives if using). Stir well. Adjust seasoning as desired. ** Stop here for OAMC. See notes below.
- To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder. Add melted butter,buttermilk or milk, and egg. Stir well. Add grated cheddar cheese, green chilis including juice, (and green onions if using). Stir well. ** See OAMC topping notes below.
- Next, spoon the prepared cornbread topping mix (see below) over the chili. Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
- Serve with sourcream, green onions, or other condiments as desired.
- ** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping. For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. I freeze each batch in a glass or foil baking dish.
- ** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl. Then separate into labeled freezer bags, noting how much egg & milk to add. (If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
- ** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave. Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. Bake until topping is set, about 45-60 minutes.
Nutrition Facts : Calories 494, Fat 18.5, SaturatedFat 8.2, Cholesterol 73.1, Sodium 771.4, Carbohydrate 61.6, Fiber 10.5, Sugar 10.8, Protein 24.8
LEFTOVER CHILI WITH CORNBREAD TOPPING
Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad.
Provided by PaulaG
Categories Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
- Divide the warmed chili between the 2 bowls.
- Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
- Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
Nutrition Facts : Calories 332.1, Fat 17.8, SaturatedFat 9, Cholesterol 55.6, Sodium 1158.3, Carbohydrate 28.6, Fiber 8.9, Sugar 2.8, Protein 18.8
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