Chili with red beans under a lid of corn dough.
Make chili, bake corn bread and serve it all for lunch in one pan. Steam rising from sharp red chili, gives bread a special airy texture.
Time: 1 hour. 40 min Difficulty: medium Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. beef (cervical-scapular part), cut into cubes 1.3 cm
- 2 cans (280 gr. Each) chopped tomatoes with chili, drain liquid
- 1 can (400 gr.) Kidney red beans, drain and Rinse
- 1 tbsp. l vegetable oil
- 3/4 Art. corn flour, plus 1 tbsp. l for sprinkling beef
- 1 tbsp. l olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, cut into slices
- 3-4 tbsp. l chili powder
- 2 tsp ground cumin
- 3 tbsp. chicken broth
- 4 tbsp. l Sahara
- 3/4 tsp baking soda
- 1 large egg
- 1/2 tbsp. milk
- 1/4 Art. sour cream, plus more for serving
- 3 tbsp. l melted butter
- 3/4 Art. flour, plus 1 tbsp. l for sprinkling beef
- 100 gr. grated cheddar cheese
Recipes with similar ingredients: beef, kidney beans, tomatoes, corn bread, eggs, milk, cheddar cheese, sour cream, chili seasoning, cumin
Recipe preparation:
- Heat the oil in a cast iron skillet (diameter 30 cm) on high heat to a very high temperature. Season the beef salt with pepper, sprinkle 1 tbsp. l flour and 1 tbsp. l cornmeal. Add the beef to the pan and cook, stirring occasionally, until rosy, 6-10 min. Reduce heat to medium. Add onion with garlic and cook, stirring frequently, for about 8 minutes. to softness Luke. Add chili powder (if you don’t like spicy, use less) and cumin, cook until fragrance for about 1 min. Add chicken stock, tomatoes, beans and 1 tbsp. l sugar, bring to a slight boil. Cook until the meat is soft and thickens, about 30 minutes If the liquid evaporates and the meat is covered less than three quarters, pour in some water.
- Meanwhile, set the grate in the center of the oven and preheat oven to 200 ° C. In a medium-sized bowl, mix, whisking, the remaining 3/4 tbsp. corn flour, 3/4 tbsp. flour, 3 tbsp. l Sahara, baking soda and 1 tsp. salt. In a different bowl, mix the sour cream, milk and egg. Add this mixture to the dry ingredients and beat, mixing well. Add melted butter and cheese Cheddar. Top with a spoonful of oval shaped dough on a chili, leaving a place between them. The dough will not completely cover Chile.
- Bake for about 17 minutes, until corn tortillas brown until golden and keep their shape when touch. Chili should be hot with bubbles. Pull out the pan from the oven and serve the dish with sour cream. Chili recipe with beef minced meat baked with corn-cheese crust with sauce avocado.
