Beef and Black Bean Chili with Green Onion Corn Cakes

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Picture of Beef and Black Bean Chili with Green Onion Corn Cakes Recipe Photo: Beef and Black Bean Chili with Green Onion Corn Cakes Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 2 pounds ground beef sirloin, 90 percent lean
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • Salt and pepper
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 medium onion, finely chopped
  • 4 to 6 cloves garlic, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons dark chili powder, 2 palm fulls
  • 1 tablespoon cumin, 1/2 palm full
  • 1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce or tomato puree
  • 2 (15-ounce) cans black beans, drained
  • 2 tablespoons chopped fresh cilantro, a handful, optional
  • 2 (8 1/2-ounce) packages, corn muffin mix
  • 1 cup milk
  • 2 eggs, beaten
  • 2 tablespoons vegetable or corn oil
  • 3 scallions, thinly sliced
  • Butter, for greasing griddle pan

Directions

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, garlic, red peppers, 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 and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced 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.

To serve, top bowls of beef 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.

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Newest Ratings and Reviews

Read all 102 reviews

  • on February 18, 2013

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    Tasty? its awesome

    people found this review Helpful.
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  • on April 26, 2012

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    This is AWESOME!!! And the contrast with the corncakes is amazing! Very easy (and cheap to make and FAST!!
    All my other chili recipes just went out the window and a new family fav is born!!!!
    Yay Rachel!

    people found this review Helpful.
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  • on February 12, 2012

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    My husband couldn't believe I made this so quickly. It was very tasty. I did add more jalapeno and a smoked ancho chili that I chopped up for a more smokey flavor. Also used kidney beans, rinsed first and more chili powder, probably another tablespoon. Used lots of fresh ground pepper and instead of canned diced tomatoes I chopped up fresh. Cooked it longer on low to meld the flavors but it was taste when first done, so if you don't have the time, you will still love it! Served it over brown rice instead of the corn cakes and made corn muffins instead. Top it with some fresh chopped green onions and cheddar cheese. Ok, so I made a few changes, but it was very good....

    people found this review Helpful.
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