Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust
- Ready In:
- 1hr 45mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
-
Chili
- 2 tablespoons olive oil
- 2 lbs boneless sirloin, cut into 1/2-inch cubes
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups chopped onions
- 6 garlic cloves, minced
- 4 fresh jalapeno peppers, seeded and finely chopped
- 1⁄3 cup masa harina
- 1⁄4 cup chili powder
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cumin
- 4 cups beef broth
- 2 cups cooked black beans
-
Jalapeno Corn Bread Crust
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons baking powder
- 1 egg
- 3⁄4 cup milk
- 2 tablespoons melted butter
- 1 (8 ounce) can cream-style corn
- 4 roasted jalapeno peppers, peeled, seeded, and chopped
- 1 cup freshly grated cheddar cheese
directions
- In a heavy 5-quart Dutch oven, heat the oil over high heat.
- Sprinkle the meat with salt and pepper, and brown it in batches, transferring it to a bowl with a slotted spoon as it is done, about 8-10 minutes.
- In the fat remaining, cook the onions, garlic, and jalapeno peppers over moderate heat, stirring until the onion is softened, about 3-5 minutes.
- Add the masa harina, chili powder, cayenne, and cumin.
- Cook the mixture over medium heat for 5 minutes.
- Gradually stir in the broth and browned beef, simmering the mixture uncovered, stirring occasionally, for 45 minutes.
- Stir in the beans.
- Transfer the chili to a 13 x 9 inch baking dish.
- Preheat the oven to 375°.
- Make the crust-in a large bowl, stir together the dry ingredients.
- Beat in the egg, milk, and butter.
- Fold in the corn, chopped peppers, and cheese.
- Pour the batter over the chili.
- Bake for 30 minutes or until the corn bread is golden brown and a pick comes out clean.
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