Chili In Corn Bread Ring
|Vegetable oil||25 Milliliter (2 tablespoon)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dried oregano||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Ground beef||1 Pound (500 gram)|
|Canned tomatoes||14 Ounce (1 can, 398 milliliter)|
|Beef stock||125 Milliliter (1/2 cup)|
|Sweet green pepper||1⁄2 , diced|
|Green chili pepper||1 , diced|
|Canned kidney beans||19 Ounce, drained (1 can)|
|Corn bread ring||1|
In heavy saucepan, heat oil over medium heat; cook onion, garlic, cumin, oregano, 2 tsp (10 mL) chili powder and paprika for 5 minutes or until onion is softened.
Add meat and cook, stirring to break up, until no longer pink.
Add tomatoes and their juices, stock, sweet green pepper, and chili pepper (if using); simmer, uncovered, for 1 hour.
Add kidney beans; cook until heated through.
Season with salt and more chili powder to taste.
Spoon into center of hot Corn Bread Ring.