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“with Flat-Tire Corn and Black Bean Toppers; Rachael Ray”
1hr 30mins

Ingredients Nutrition


  1. Heat the olive oil in a soup pot over med-high heat.
  2. When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
  3. Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
  4. Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
  5. Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
  6. Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
  7. Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
  8. Finely chop the beans in a food processor and stir them into the corn batter.
  9. Season the batter with cumin; stir in the scallions.
  10. Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
  11. Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
  12. Repeat with the remaining batter to make 6 cakes.
  13. Top each bowlful of the chili with a corn and black bean pancake.

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