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Chili with Corn and Black Bean Pancakes Recipe

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This recipe for Chili with Corn and Black Bean Pancakes, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gina Bundy Noonan
Added: Saturday, May 17, 2008


2 Tbsp. extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 lb. ground sirloin

1 medium onion, chopped
3 - 4 garlic cloves, chopped
2 Tbsp. grill seasoning,(McCormick's Montreal
Steak Seasoning)
2 Tbsp. Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 Tbsp. adobo sauce

1/2 c. steak sauce (A-1)
1 c. beer (2/3 bottle)

1 c. beef stock
1 (28 oz.) can crushed fire-roasted tomatoes

1 package corn muffin mix (Jiffy), made according to package directions for corn pancakes.
1 (15.5 oz.) can black beans, rinsed, drained and patted dry
1/2 Tbsp. ground cumin (I use a little less)
2 scallions, finely chopped
softened butter for greasing a griddle

Heat oil in medium soup pot over medium-high to high heat. When the oil smokes, add the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add the meat.

Break up the beef and brown it for a couple of minutes, then add the onions and garlic. Season the meat with the grill seasoning, Worcestershire, chipotles, and adobo sauce. Cook until the onions are tender, 5 to 6 minutes more, then stir in the steak sauce and beer.

Cook the beer off for 1 minute, then add the stock and tomatoes and reduce the heat to low.

Prepare the corn pancake batter according to the package instructions. Finely chop the beans in a food processor and stir them into the corn batter. Season the batter with the cumin, and stir in the scallions.

Heat a nonstick griddle pan over medium heat. Butter the griddle, then pour three 3 to 4 inch corn pancakes. Flip the cakes when the bottoms are deeply golden and cook them for another minute or two on the second side. Repeat with the remaining batter to make 6 cakes.

Top each bowlful of chili with a corn and black bean pancake.

The pancakes are what makes this such a tasty meal. I'm sure the pancakes would complement your favorite soup or chili recipe, too.

This recipe is really spicy. I use half the amounts of poblano peppers, chiplotles and adobo sauce.

This chili freezes well.




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