March 27, 2010
Today was not the kind of day that makes you want chili. It was sunny and in the 60s in Atlanta, but I wanted chili….so here it is.
After Jim took a bite of this, he said he wanted to sing this song and bust out the sprinkler (he gets really excited about delicious food). I honestly don’t know if I can ever make chili again without making these corncakes to serve on top…an exciting accompaniment that adds kick and makes a beautiful presentation.
Black Bean Chili with Jalapeno-Scallion Corncakes
- 1 pound ground beef lean
- 1 tablespoon evoo
- Salt and pepper
- ½ tablespoon Worcestershire sauce
- 1 medium onion, finely chopped
- 4 to 6 cloves garlic, finely chopped
- 1 package of frozen onion and peppers (sometimes cheap & easy is okay)
- 2 tablespoon chopped jalapeno, divided (I use canned)
- 1 ½ tablespoons dark chili powder
- ½ tablespoon cumin
- ½ cup beef stock 1
- (14 1/2 ounce) can diced tomatoes
- 4 oz. tomato paste
- (15-ounce) cans black beans, drained and rinsed to cut sodium
- tablespoons chopped fresh cilantro, a handful, optional
- 1 (8 1/2-ounce) packages, corn muffin mix
- 8 oz cheese (your choice)
- ½ cup milk
- 1 egg, beaten
- 1 tablespoons vegetable oil
- 1 scallions, thinly sliced
- Spray evoo, for greasing griddle pan
In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, peppers, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
Mix together package of corn muffin mix with ½ cup milk, 1 beaten egg, 1 tablespoon vegetable oil, jalapenos and scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter. Butter the corncakes as they come of the griddle (because you know you want to).
To serve, top bowls of beef, cheese and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.