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Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust

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“In 'Pot Pies' by Diane Phillips”
1hr 45mins

Ingredients Nutrition


  1. In a heavy 5-quart Dutch oven, heat the oil over high heat.
  2. 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.
  3. In the fat remaining, cook the onions, garlic, and jalapeno peppers over moderate heat, stirring until the onion is softened, about 3-5 minutes.
  4. Add the masa harina, chili powder, cayenne, and cumin.
  5. Cook the mixture over medium heat for 5 minutes.
  6. Gradually stir in the broth and browned beef, simmering the mixture uncovered, stirring occasionally, for 45 minutes.
  7. Stir in the beans.
  8. Transfer the chili to a 13 x 9 inch baking dish.
  9. Preheat the oven to 375°.
  10. Make the crust-in a large bowl, stir together the dry ingredients.
  11. Beat in the egg, milk, and butter.
  12. Fold in the corn, chopped peppers, and cheese.
  13. Pour the batter over the chili.
  14. Bake for 30 minutes or until the corn bread is golden brown and a pick comes out clean.

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