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Beef & Black Bean Chili and Cheddar Cheese Cornbread Recipe

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This recipe for Beef & Black Bean Chili and Cheddar Cheese Cornbread, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Bennett
Added: Saturday, February 3, 2007


RECIPE: Beef & Black Bean Chili Serves 12

3 15 oz. cans Black Beans, rinsed and drained
2 14 ˝ oz cans Diced Tomatoes
˝ cup Olive Oil
4 lbs. Lean Ground Beef
1 large Red Onion, finely diced
˝ head of Garlic, finely diced
˝ cup Chili Powder
2 Tablespoons Ground Cumin
1 Lime, juiced
1 cup Cilantro, chopped
Salt & Pepper
Tortilla Chips

1. Put 1 can of black beans in the bowl of a food processor, along with the tomatoes. Process until smooth.
2. Heat the oil in a heavy large pot on medium high heat. Add the beef and sauté, breaking the meat up into small pieces, seasoning with 1 Tablespoon salt. When it has lost its redness, add the onion and garlic and sauté until soft.
3. Reduce the heat to medium. Add the chili powder and cumin and stir in. Add the beans and the pureed beans; mix and simmer for 30 minutes. Add the lime juice and cilantro and season to taste. Serve topped with crumbled tortilla chips.

RECIPE: Cheddar Cheese Cornbread

1 cup Corn Kernels
2 cups yellow Cornmeal
4 teaspoons Salt
2 Tablespoons Baking Powder
1 cup Sour Cream
4 eggs, well beaten
˝ lb. grated Cheddar Cheese

1. Preheat oven to 350 degrees (glass dish, 325 degrees).
2. Combine dry ingredients together. In a small bowl combine sour cream and eggs. Add corn. Add all to the dry ingredients. Add the cheese.
3. Pour into 2 well buttered 9” square/round baking dishes. Bake for 40-50 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
However long it takes!
Personal Notes:
Personal Notes:
Great for a crowd...comes from our church group, Manna From Grace




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