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Wednesday, January 13, 2016

Homestyle Oven Chili with Cornbread Topping

Some stick-to-your-ribs winter food made easy. You can make this without the cornbread topping if you like. Serve it with rice.

Homestyle Oven Chili with Cornbread Topping
(serves 6)

1 recipe of School of Eating Good Cornbread
1 ½ pounds lean ground beef
½ medium onion, minced
3 large cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
¾ teaspoon dried oregano
1 Tablespoon dry mustard
⅛ to ¼ teaspoon cayenne
1 ½ teaspoons salt
1 15-oz. can white beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup diced tomatoes (either fresh or canned)

Preheat oven to 350°F.

Prepare Cornbread. Set aside while you prepare the chili.

Heat a large ovenproof skillet or Dutch oven over medium-high heat. Cook ground beef, onions, and garlic, stirring often and scraping from bottom of the pan, until meat is no longer pink. Lower heat to medium. Spoon off all but 1 Tablespoon fat. Sprinkle with chili powder, cumin, oregano, dry mustard, cayenne, and salt. Cook, stirring constantly to prevent burning, for 2 minutes. Add beans, tomato sauce, and tomatoes. Stir to combine. Bring to a boil. Remove from heat. Pour the cornbread batter over the chili, smoothing to cover chili evenly. Place in the oven and bake until cornbread is done, 25-30 minutes. The cornbread will be nicely browned and a toothpick stuck in the cornbread will come out clean. Serve hot.


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