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Cornbread Chili
Recipe By : TJ Hill - Appetites Catered
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Entree
Amount Measure Ingredient -- Preparation Method
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2 tablespoons lard -- bacon fat or
1 pound ground round
1 cup onion -- minced
1/4 cup garlic -- minced
2 cups tomato concasse
1/2 cup bran
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg -- beaten
1 cup milk -- buttermilk or
1 tablespoon butter -- melted
1/2 teaspoon baking soda
HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE
F, ONIONS, AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS
DISAPPEARS FROM THE BEEF
ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR
30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED
SERVE HOT
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