A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Cornbread Cobbler:
Method
Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.
Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.
Cornbread Cobbler: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.
Bake in 400°F (200°C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.
Nutritional facts Per serving: about
- Sodium 1171 mg
- Protein 41 g
- Calories 492.0
- Total fat 15 g
- Cholesterol 97 mg
- Saturated fat 6 g
- Total carbohydrate 51 g
%RDI
- Iron 47.0
- Folate 35.0
- Calcium 22.0
- Vitamin A 47.0
- Vitamin C 27.0
