Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust

"In 'Pot Pies' by Diane Phillips"
 
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Ready In:
1hr 45mins
Ingredients:
24
Serves:
8
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ingredients

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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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