CORNBREAD TOPPED CHILI CON CARNE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 14h30m
Yield up to 20 servings
Number Of Ingredients 33
Steps:
- Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
- Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
- Preheat the oven to 425 degrees F.
- Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
- Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
- Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
- Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
- Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
- Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.
CHILI CHEESE DOG CASSEROLE
Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.
CHILI DOG CHILI WITH SPICY MUSTARD CORNBREAD - RACHAEL RAY
Make and share this Chili Dog Chili With Spicy Mustard Cornbread - Rachael Ray recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 39m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400ºF.
- Prepare the cornbread according to package directions then fold in the corn kernels and spicy brown mustard. Butter or spray a 8x8 baking dish and pour in the mixture. Transfer to oven and bake according to the back of the box. Remove from oven and cut into chunks.
- Once you have the cornbread working, start the chili: Heat a large, high-sided pot over medium-high heat with about 2 tablespoons EVOO, two turns of the pan. Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.
- Add the ground beef to the pot and use the back of a spoon or a potato masher to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapeños, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.
- Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes.
- To serve, ladle up the Chili Dog Chili and top each portion with some cheese and some of the reserved chopped onion. Serve veggies sticks and a chunk of the cornbread alongside.
Nutrition Facts : Calories 1812.4, Fat 97.4, SaturatedFat 34.3, Cholesterol 329.1, Sodium 3748.6, Carbohydrate 151.7, Fiber 21.5, Sugar 38.1, Protein 86.1
CORN DOG CASSEROLE
This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.
Provided by Kathe
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
- Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
- Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g
CHILI WITH CORNBREAD TOPPING
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
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.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
CHILI DOG CON CORNBREAD
This recipe was in a newsletter from Martha White. I'm saving it for the next time I have a houseful of teenaged boys!
Provided by Pinay0618
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- HEAT oven to 400°F Combine hot dogs and chili in 10-inch cast iron skillet. Cook over medium-high heat 5 to 8 minutes or until hot and bubbly, stirring occasionally.
- COMBINE all topping ingredients in a large bowl. Blend well. Spoon batter around edge of hot chili in skillet.
- BAKE 20 to 30 minutes or until topping is golden brown.
Nutrition Facts : Calories 432.9, Fat 24.3, SaturatedFat 9.5, Cholesterol 83.7, Sodium 1533.5, Carbohydrate 39.7, Fiber 8.3, Sugar 9.1, Protein 16.3
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