Cristina's Kick Butt Chili & Kickin' Cornbread
For the best results, purchase a chuck roast and ask your butcher to "mince" the meat for chili. This makes 8 to 10 servings (always make more, as chili is great the next day - however, it's so good...don't count on leftovers.)
3 tablespoons canola oil
2 pounds chuck roast, minced for chili
3 onions, finely chopped
4 garlic cloves, minced
5 tablespoons chili powder
1 jalapeno, seeded and finely chopped
2 teaspoons ground coriander
2 tablespoons ground cumin
2 cups organic beef stock (boxed or canned)
1-cup dark beer
1 28-ounce can chopped tomatoes
1/2 cup fresh roasted corn or canned corn
1 (15-ounce) can of black beans, rinsed and drained
1 (15-ounce) can of pinto beans, rinsed and drained
1-1/4 cups sour cream
1/2 cup chopped scallions
1/4 cup chopped cilantro
2 cups grated cheddar cheese
2 1/2 teaspoons hot red chili flakes
1 cup crushed tortilla chops
2 jalapenos, seeded and chopped or sliced
1. Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Add 1 tablespoon of canola oil and half of the meat, and brown for about 8 minutes.
2. Pour the meat into a strainer positioned over a bowl, and let the fat drain.
3. Set the strained meat aside. Wipe down the frying pan using a paper towel, cleaning off the residual oil and bits of beef from the bottom. Heat 1 tablespoon of canola oil in the frying pan and cook and drain the remaining beef using the same process. Discard the drained fat.
4. In a large sauce pot, heat 1 tablespoon of oil until hot. Add the onions and saute just until translucent, about 5 to 8 minutes. Add the garlic and saute until it just begins to turn golden. Add the chili powder, jalapeno, coriander, and cumin, and mix well. Cook for 30 seconds.
5. Add the beef stock, beer, tomatoes, corn, black and pinto beans, and cooked beef. Cover and simmer on low heat for 1 hour, giving it a stir every 15 minutes. Add the masa to thicken the chili to the perfect consistency, and simmer for 10 minutes. Season with kosher salt and pepper to taste.
6. Serve in heated bowls
7. Garnish each serving with 2 tablespoons sour cream, 1 to 2 teaspoons scallions, 1 teaspoon cilantro, 2 to 3 tablespoons cheddar cheese, 1/8 to 1/4 teaspoon hot red chili flakes, and crushed tortilla chips
8. Complement with a THICK slice of corn bread.
Kickin' Cornbread Ingredients
1 Tbsp. canola oil
1/2 tsp. baking soda
1 cup all-purpose flour
1 cup yellow cornmeal
2 1/2 tsp. baking powder
1/8 tsp. cayenne pepper
1 jalapeno, finely chopped
3/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 cup canned corn, drained
1 cup sour cream
3/4 cup milk
1 egg, beaten 4 Tbsp. melted butter
Preheat oven to 400F
In a large bowl, combine the baking soda, flour, cornmeal, baking powder, cayenne pepper, jalapeno, cheese and corn. Mix well.
Whisk together the sour cream, milk, egg and butter. Stir the wet mixture into the dry ingredients.
Coat a 10-inch cast iron skillet with a thin layer of vegetable oil. Heat the skillet on medium-high heat on the stove top for 1 minute. Pour the mixture in the hot greased skillet. The mixture will sizzle (don't be alarmed) then turn off the heat.
Bake for 25 to 30 minutes, until lightly brown around the edges. Cool in the skillet and then cut into squares or wedges.
Prep Time: 10 minutes
Inactive Prep Time: 0 minutes
Cook Time: 25 to 30 minutes
Get more tips and recipes from Cristina at www.cristinaferrarecooks.com
. And, you can follow Cristina on twitter at: twitter.com/cristinacooks
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