Ingredients:
- 5 lb. ground beef
- 1 Tbs. salt
- 3 Tbs. sugar
- 1⁄4 cup olive oil
- 5 Tbs. all-purpose flour
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 1⁄2 cup Urban Accents Rio Grande chili powder*
- Freshly ground pepper, to taste
- 2 tsp. dried oregano
- 1 can (28 oz.) chopped tomatoes with juices
- 3 cups chicken stock
- 1⁄4 cup cornmeal
- 1 package Buckeye corn bread mix*
Directions:
In a large sauté pan over medium-high heat, combine the ground beef, salt and sugar and cook, stirring, until browned, about 10 minutes. Drain the meat and transfer to a slow cooker.
In the same pan over medium heat, warm the olive oil. Add the flour and cook, stirring, 2 to 3 minutes; do not allow it to brown. Add the onion and sauté for 5 minutes. Add the garlic, chili powder, pepper and oregano and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the tomatoes with their juices and cook for 7 to 10 minutes, then pour the mixture into the slow cooker. Add the stock and cornmeal. Cover and cook for 6 hours on high or 8 hours on low. After the chili is cooked, skim off any fat from the surface.
Preheat an oven to 375°F.
Prepare the corn bread batter according to the package instructions. Divide the chili evenly among 8 ovenproof bowls. Top each with a scant 1/2 cup of the batter. Using a small offset spatula, spread the batter over the center two-thirds of the chili, being careful not to mix the batter with the chili. Place the bowls on a baking sheet and bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Serve immediately. Serves 8.
Williams-Sonoma Kitchen
*Available in our retail stores.
In the same pan over medium heat, warm the olive oil. Add the flour and cook, stirring, 2 to 3 minutes; do not allow it to brown. Add the onion and sauté for 5 minutes. Add the garlic, chili powder, pepper and oregano and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the tomatoes with their juices and cook for 7 to 10 minutes, then pour the mixture into the slow cooker. Add the stock and cornmeal. Cover and cook for 6 hours on high or 8 hours on low. After the chili is cooked, skim off any fat from the surface.
Preheat an oven to 375°F.
Prepare the corn bread batter according to the package instructions. Divide the chili evenly among 8 ovenproof bowls. Top each with a scant 1/2 cup of the batter. Using a small offset spatula, spread the batter over the center two-thirds of the chili, being careful not to mix the batter with the chili. Place the bowls on a baking sheet and bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Serve immediately. Serves 8.
Williams-Sonoma Kitchen
*Available in our retail stores.
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$69.95
