The Semicolons
Public Files
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
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.