Sunday, February 27, 2011

Cornbread Topped Chili

Pardon me while I continue my love affair with my Dutch oven and create a delicious gluten and dairy free chili with cornbread.

1 T vegetable oil
1 onion, sliced
4 cloves garlic, minced
1.5 lbs ground beef
1 can (15.5 oz) of dark red kidney beans, drained
1 can (15.5 oz) of light red kidney beans, drained
1 can (14 oz) cream style corn, undrained
1 can (28 oz) crushed tomatoes, undrained
2 T chili powder
1 T ground cumin
1 t paprika
Cornbread recipe and ingredients

Heat the oil in a Dutch oven. Add the onion and cook for a few minutes. Then add the garlic and ground beef. Cook until beef is browned. Mix together the spices (chili powder, cumin, paprika) in a small bowl. Add beans, corn, tomatoes, and spice mixture to the Dutch oven. Bring to boil then reduce to a simmer and cover, cooking for about 20-25 minutes.

Preheat oven according to the cornbread recipe. Prepare your favorite cornbread recipe. I used the Corn Bread (corn-based) recipe from You Won’t Believe It’s Gluten-Free! by Roben Ryberg, substituting with rice milk.

Spray a 9x13 pan with cooking oil. Add the chili to the pan. Pour the cornbread mixture on top. Cook until the cornbread is cooked, remembering to adjust the cooking time. If the cornbread recipe is for an 8x8 pan, you’ll want to start checking the cornbread for doneness around 2/3 of the way through the cooking time.

Makes approximately 8 portions.

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