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Cornbread Topped Chili Con Carne

  • Yield: 20 Servings
  • Level: Intermediate

Time

  • Total: 14 hours 30 minutes
  • Prep: 30 minutes
  • Cook: 2 hours
  • Inactive: 12 hours

Ingredients

Guacamole

  • 4 Haas Avocados
  • 4 Scallions
  • 2 Limes
  • 1/4 Cup Fresh Cilantro Leaves

Chili

  • 4 Tablespoons Olive Oil
  • 4 Onions
  • 2 Cloves Garlic
  • 2 Teaspoons Red Chili Flakes
  • 2 Teaspoons Ground Coriander
  • 2 Teaspoons Ground Cumin
  • 5 Cardamom Pods
  • 2 Red Peppers
  • 3 1/2 Pounds Ground Beef
  • 7 Cups Canned Chopped Tomatoes
  • 1/2 Cup Tomato Ketchup
  • 1/2 Cup Tomato Puree
  • 1 Cup Water
  • 2 Tablespoons Cocoa
  • 3 1/2 Cups Canned Red Kidney Beans

Cornbread

  • 1 1/2 Teaspoons Salt
  • 4 Cups Cornmeal
  • 1/4 Cup All Purpose Flour
  • 6 Teaspoons Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 3 Cups Buttermilk
  • 4 Eggs
  • 2 Teaspoons Honey
  • 1/4 Cup Vegetable Oil
  • 2 Cups Cheddar Cheese

Preparation

Guacamole

  • Peel, Seed, And Chop Avocados
  • Finely Chop Scallions
  • Juice Limes
  • Chop Cilantro

Chili

  • Finely Chop Onion
  • Mince Garlic
  • Bruise Cardamom Pods
  • Seed And Finely Dice Red Pepper

Cornbread

  • Grate Cheddar Cheese

Directions

Guacamole

  • In a bowl, mash avocados with scallions and add lime juice to taste.
  • Stir in cilantro.
  • Serve immediately or refrigerate and serve later.

Chili

  • Heat oil in a large pan and fry onions and garlic until onions begin to soften.
  • Add chili flakes, coriander, cumin, and cardamom pods, stir well.
  • Add red peppers and break up ground beef into the pan.
  • Cook until meat is browned.
  • Add chopped tomatoes, ketchup, tomato puree, and water.
  • Bring to a boil.
  • Sprinkle in cocoa and stir.
  • Add beans and simmer partially covered for 1 1/2 hours.

Cornbread

  • Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl.
  • In a separate bowl, whisk together buttermilk, eggs, honey, and oil.
  • Pour wet ingredients into dry ingredients, mix to make a batter.

Combine And Bake

  • Preheat oven to 425^o F (220^o C).
  • Pour chili into a large, wide dish.
  • Pour cornbread topping over chili, as evenly as possible.
  • Sprinkle cheese over the top and bake for 30 minutes, or until cornbread has risen, is golden brown, and the chili is bubbling.
  • Let chili stand for 5 minutes, then serve immediately.
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