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Texas Chili Cornbread Cobbler

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  Chili 1 Tablespoon
  Safflower oil 2 Tablespoon, divided
  Boneless beef chuck 3 Pound, cut into 1 1/2-inch cubes
  Onion 1 1⁄2 Cup (24 tbs), finley chopped
  Garlic 1 1⁄2 Teaspoon, minced
  Poblano chilies 2 , minced
  Chili powder 1 Tablespoon (Preferably Ancho)
  Ground cumin 1 Teaspoon
  Canned crushed tomatoes 3⁄4 Cup (12 tbs)
  Low sodium beef broth 2 1⁄2 Cup (40 tbs)
  Canned pinto beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Scallions 1 Bunch (100 gm), sliced
  Cornbread 1
  Heavy cream 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Safflower oil 1 1⁄2 Tablespoon
  Egg 1 Large
  Jalapeno 1 Large, chopped
  Sharp cheddar cheese 6 Ounce
  Salt To Taste
  Pepper To Taste

1. For the chili. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium heat. Add one-third of the beef and season with salt and pepper; cook, turning frequently, until browned on all sides, about 8 minutes. Transfer to a plate. Repeat with remaining beef in 2 batches.
2. Add remaining tablespoon oil to saucepan. Add onions, garlic, and chilies; cook, stirring, until onions begin to soften, about 3 minutes. Add chili powder and cumin; cook, stirring, until vegetables are coated and spices are aromatic, about 3 minutes. Return meat to saucepan, then add tomatoes and broth; bringto aboil. Reduce heat to low, partially cover, and simmer gently, stirring occasionally, until beef is tender, 2 1/2 to 3 hours.
3. Transfer beef cubes to a plate. When cool enough to handle, pull meat into shreds and return to saucepan. Stir in beans and scallions and cook until heated through.
4. Meanwhile, heat oven to 350°F. Spoon hot chili into a 9-inch deep-dish pie pan or 3-quart casserole and cover loosely with foil to keep warm.
5. For the cornbread: Combine cornbread mix, cream, water, oil, egg, and chopped jalapeno in a bowl, whisking to blend. Sprinkle cheese over chili, and then spoon batter over cheese, spreading evenly and leaving a 1/2-inch border between batter and pan. Bake until edge of chili is bubbly and corn-bread is springy to the touch, 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5753 Calories from Fat 3371

% Daily Value*

Total Fat 384 g590.8%

Saturated Fat 161.9 g809.3%

Trans Fat 0 g

Cholesterol 1462 mg487.3%

Sodium 5284.3 mg220.2%

Total Carbohydrates 212 g70.7%

Dietary Fiber 55.2 g220.7%

Sugars 29.7 g

Protein 369 g738.3%

Vitamin A 442.4% Vitamin C 138.7%

Calcium 215.3% Iron 259.3%

*Based on a 2000 Calorie diet

Texas Chili Cornbread Cobbler Recipe