Chili Cornbread Cobbler

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Chef Michael P. Clive has combined chili and cornbread, two of his two favourite things, into one supreme dish! This is a great all-in-one recipe sure to please the whole family. Serve with your favourite chili garnishes. We like chopped green onions, shredded cheese, sour cream and jalapeno slices.

Ingredients

Chili
½ lb bacon, chopped
1 tbsp olive oil
1 lb extra lean ground beef
1 cup onions, diced
2 cloves garlic, minced
1 cup green pepper, diced
2 tbsp chili powder
1 tsp chili flakes
1 tsp dried oregano
2 cups canned diced tomato
3/4 cup tomato sauce
1/2 cup beef stock
1 can (398 mL) red kidney beans, drained and rinsed
Cornbread Topping
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 tbsp butter, melted
1 egg
1 1/2 cups corn kernels
1cup cheddar cheese
(optional, to taste) jalapenos , diced

Preparation

Chili

1. In large shallow Dutch oven, over medium-high heat, render the fat and brown the bacon. Drain the excess fat. Add the olive oil and ground beef and cook through until browned evenly. Using a slotted spoon, transfer to bowl.

2. Add the onion, garlic, green pepper, chili powder, chili flakes, oregano, salt and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened. Return bacon and beef and any accumulated juices to pan.

3. Stir in tomatoes, tomato sauce, stock and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours until slightly thickened.

Cornbread Cobbler

1. In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, melted butter and egg; pour over flour mixture. Sprinkle with corn and half the cheese; stir just until combined.

2. Spoon in 8 dollops over chili. Sprinkle with the remaining cheese. 
Bake in 400°F (200°C) oven for 25 to 30 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

Serving Size: 8 servings

 

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