CORNBREAD TOPPED CHILI CON CARNE (RESIZED)
Steps:
- Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well. Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight. Preheat the oven to 425 degrees F. Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof. Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter. Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible. Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first. Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
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florence chep
florencechep@yahoo.comThis chili is a great way to get your kids to eat their vegetables.
Georgianne Miller
g.miller@hotmail.comI love that this recipe uses simple ingredients that I always have on hand.
UMMI KALSOOM
k-ummi@yahoo.comThis chili is a great way to warm up on a cold day.
Mamtial Shah
mamtial_shah76@yahoo.comI've never made chili before, but this recipe was so easy to follow. It turned out great!
Nalubega Barbra
barbra-n@yahoo.comThis chili is the perfect party food. It's easy to make ahead of time, and it's always a hit with guests.
Edgar Magbanua
edgar-m@yahoo.comI'm not a fan of cornbread, but I loved this recipe. The cornbread topping is light and fluffy, and it doesn't overpower the chili.
Arslan Shahzad
arslan_s14@yahoo.comThis chili is a great way to use up leftover chili. It's also a great way to get your kids to eat their vegetables.
Yasir Kakar
kakar_y47@aol.comI love the combination of the chili and the cornbread topping. It's a unique and delicious dish.
Janet Anakwa
janet-anakwa@hotmail.comThis chili is so flavorful and hearty. It's the perfect meal for a cold winter night.
T҉G҉࿐ nayem
n.t@hotmail.comI made this chili for my family and they loved it. It's a great recipe for a quick and easy meal.
Mr20 west
westm97@yahoo.comThis chili is the best I've ever had. The cornbread topping is the perfect touch.
Muhammadumer785 Muhammadumer785
m-m63@yahoo.comI've made this chili several times and it's always a hit. It's so easy to make and it's always delicious.
Fatimah Sayyed
fatimah75@aol.com5 stars! This chili is amazing.
Breann Bucknor
breannbucknor40@hotmail.comThis chili is the perfect comfort food for a cold winter day.
Ags erastus Rafael
ags_e@aol.comI'm not a big fan of chili, but this recipe changed my mind. The cornbread topping is what really makes it.
Adam and Cathryn Ricketts
a-ricketts@gmail.comThis chili is so easy to make, and it's so delicious. I love that I can just throw everything in the crock pot and let it cook all day.
Venasio nono Pumula
p-v77@gmail.comI made this chili for a party and it was a huge hit! Everyone loved it, and I got so many compliments. It's definitely a keeper.
Shaba Baba Mohammed
m21@hotmail.comThis chili recipe is a winner! The combination of cornbread and chili is perfect, and the flavors are amazing. I will definitely be making this again.