Caution Flag Chili with Flat Tire Toppers

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 poblano peppers, seeded and thinly sliced

2 pounds ground sirloin

1 medium onion, chopped

3 to 4 cloves garlic, chopped

2 tablespoons grill seasoning, a couple of palm fulls

2 tablespoons Worcestershire sauce, eyeball it

2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce

1/2 cup steak sauce (recommended: Peter Luger or A1)

1 cup beer (1/2 a bottle)

1 cup beef stock

1 (28-ounce) can crushed fire roasted tomatoes

1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)

Softened butter, for greasing a griddle

1 can black beans, rinsed and drained

1 1/2 teaspoons cumin, half a palm full

2 scallions, chopped


  1. Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.
  2. Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.
  3. Top bowlfuls of the chili with flat tire toppers and serve.
  4. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving.