Beef Chili With Cornmeal Crust Recipes

BAKED CHILI WITH CORNMEAL CRUST

Steps:

• Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
• In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
• Stir remaining ingredients until blended; pour over beef mixture.
• Bake uncovered 35 to 40 minutes or until golden brown.

BEEF CHILI WITH CORNMEAL CRUST

Steps:

• Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
• Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
• Bake uncovered 35 to 40 minutes or until golden brown.

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

CROCK POT CHILI WITH CORNMEAL

Steps:

• Place meat and onions at bottom of crock pot.
• Add all remaining ingredients except.
• for kidney beans. I like to add that.
• at the very end of cooking time.
• Place on high for 4hours or low for 6hours.
• Usual toppings: cheese & cilantro.
• over rice.

CHILI-CORNMEAL SKILLET PIE

Steps:

• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Add beef, onion, bell pepper, chili powder and garlic. Sauté until vegetables are tender and beef is no longer pink, breaking up beef with back of spoon, about 10 minutes. Add beans and tomato sauce and simmer until chili is slightly thickened and beef is cooked through, about 10 minutes. Spoon Cornmeal Mush over chili, covering completely.
• Place skillet in oven and bake until topping is golden brown and chili is bubbling at edges, about 40 minutes. Let pie stand 10 minutes. Spoon onto plates and serve.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

TURKEY CHILI CHEESE PIE WITH CORNMEAL CRUST

Steps:

• Mist slow-cooker insert with cooking spray. Warm 2 tablespoons oil in large skillet over medium-high heat. Add onion and cook until soft. Add garlic and chili powder and saute until fragrant, about one minute. Stir in turkey, mixing well and breaking up large clumps of meat. Stir in tomatoes and broth. Add beans, bring to a boil and pour into slow cooker.
• In a large bowl, combine flour, cornmeal, baking powder and salt. Mix well, then stir in egg, milk, 1/4 cup vegetable oil and cheese. Pour batter over chili in slow cooker and gently spread to cover. Cover slow cooker and cook on low until chili is hot and crust is lightly browned and cooked through, about 5hrs.