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Beef and Black Bean Chili with Green Onion Corn Cakes Recipe

Beef and Black Bean Chili with Green Onion Corn Cakes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 41-50 of 102

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  • on February 13, 2007

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    nice , warm , a real crowd pleaser, that and the Colts won the SB.
    the gang loved it , even the Bears fans

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  • on February 05, 2007

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    This recipe takes almost no time to prepare and the result is delicious. My family loves it!

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  • on January 11, 2007

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    We love this chili! It is absolutely delicious and has a great flavor with the black beans and cilantro and corn muffins! And the chili is so easy to make! I no longer make chili with kidney beans! This is a must try!

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  • on January 11, 2007

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    I decided to make dinner for my parents and it turned out to be a hit. It was very good and my parents liked it! Will be cooking this again for sure!!

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  • on January 03, 2007

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    VERY TASTY, FAST, AND EASY!! THE CORN CAKES ON TOP ARE A DELICIOUS BONUS

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  • on December 15, 2006

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    I'm a Texan and I love chili. This chili is great, though it does not taste like your standard Texas chili. I love all of the vegetables, though. Plus, obviously, it's quick and easy. You can replace the black beans with pinto beans, if you prefer, and it's still wonderful. My mom makes this once a week!

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  • on December 10, 2006

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    I really loved the cornbread! The chili was ok- but that's to be expected for such a short cooking time.

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  • on November 29, 2006

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    This was perfect cold night comfort food. I did make a few changes because I can rarely leave a recipe alone. I made the chili with a pound of ground turkey breast and 1/2 lb Johnsonville Chorizo (casings removed and crumbled, cooked with the turkey I also used chicken broth instead of beef and one chopped Anaheim chili instead of the bell pepper and jalapeno. I threw a cinnamon stick in the chili and simmered for about half an hour on low. I also used red kidney beans. I added two tablespoons of canned jalapenos and two teaspoons of sugar to the corn cakes. I served it topped with the corn cakes, a little shredded Mexican-style cheese and a dollop of sour cream. The sweetness of the corn cakes with the spiciness and hint of cinnamon in the chili blended perfectly together. This was a huge hit with a group of skeptical and picky people. I have made this by the recipe before and my way and both are fantastic!!!

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  • on November 21, 2006

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    quick, easy to make, tastes like it cooked all day

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  • on November 18, 2006

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    this recipe is a good relief for regular chili. the whole family loves it, including my son who hates beans. i made it he tried it and told me i didn't make enough,so i have to double the recipe. excellent!!!!!!!!!! rachael

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