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kitchenslave03

“This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.”

Ready In:
40mins

Ingredients:

20

  • 1

    lb 90% lean ground sirloin


  • salt and pepper

  • 1

    tablespoon Worcestershire sauce

  • 1

    medium onion, chopped

  • 4 -6

    garlic cloves, minced

  • 1

    red bell pepper, chopped

  • 1

    jalapeno, seeded and chopped

  • 3

    tablespoons chili powder

  • 1

    tablespoon cumin

  • 1

    cup beef stock


  • diced tomato

  • 1

    (8 ounce) can tomato sauce

  • 2

    (15 ounce) cans black beans, drained

  • 2

    tablespoons cilantro, chopped

  • 2

    (8 1/2 ounce) packages corn muffin mix

  • 1

    cup milk

  • 2

    eggs, beaten

  • 2

    tablespoons oil

  • 3

    scallions, thinly sliced


  • butter, for greasing griddle

directions

  • In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
  • Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
  • To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don’t be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I’ve received alot of helpful advice from reviews, that’s why I share what I’ve done differently. With my little ones I’m pretty busy, but I LOVE this site and plan on being even more active as they get older.

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