Description
Dress up a pot of chili and pan of cornbread by transforming the duo into a savory cobbler. This twist on the classic comfort food combo of chili and cornbread combines the two foods into one dish.
Ingredients
Scale
Chili Meat
- 1 pound (0,5 kg) of ground turkey, chicken or beef
- 1/4 tsp (1-2g) salt
- 1/4 tsp (0,7g) black pepper
- 1/2 tsp (1,5g) garlic powder
- 1/4 tsp (0,7g) cumin
- 1/4 tsp (0,2g) oregano
- 1/4 tsp (0,7g) chili powder
Chili
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 pasilla pepper, chopped
- 1–2 jalapeño or serrano peppers, chopped
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 4 Tbsp (45g) tomato paste
- 3 – 3 1/2 cups (710–828 mL) low-sodium chicken broth
- 1 15-ounce can fire-roasted tomatoes
- 1 Tbsp (8-9g) chili powder (ideally a mix of chiles such as ancho and chile de arbol)
- 1/2 tsp (1,5g) cumin
- 1/2 tsp (2,5g) salt
- 1/4 tsp (0,6g) black pepper
- 1/4 tsp (0,6g) cayenne pepper
- 1/4 tsp (0,6g) paprika
Cornbread Topping
- 1 cup (99g) flour
- 2 tsp (7,5g) baking powder
- 1/2 tsp (2,5g) salt
- 1 cup (170g) cornmeal
- 2 eggs
- 1/4 cup (85g) honey or (48g) sugar
- 1 cup (236 mL) milk
- 1/4 cup (57g) shortening or (30g) low-fat plain yogurt
- 1 cup (150g) canned corn, drained
Instructions
Cornbread Cobbler
- Mix the dry ingredients.
- Add the wet ingredients and stir the batter until it is smooth.
Chili Meat
- Coat the bottom of a pan with oil and heat at medium-high.
- Brown the meat with the spices listed above (1/4 tsp (1g) salt – 1/4 tsp (0,7g) chili powder). The meat can still be raw in the center because it will continue to cook as the chili simmers.
Chili
- Lightly coat a large pot with oil and cook the onion, garlic and peppers over medium heat until they are translucent.
- Add the browned meat and the remaining ingredients to the pot.
- Let the chili simmer for thirty minutes to an hour (or longer), continuing to season it to taste once the meat is fully cooked.
- Spoon one cup chili into each of the oven-safe individual serving dishes.
- Pour 1/3 cup cornbread batter over the chili.
- Place the dishes on a baking sheet and bake them in the oven at 425 degrees for 15-20 minutes until the corn bread is cooked and golden and the chili is bubbling up around the edges.
- Garnish the chili cornbread cobblers with light sour cream or Greek yogurt drizzled with honey.
- Prep Time: 45 mins
- Cook Time: 1 hour 15 mins