Sunday, February 13, 2011

Chili Cornmeal Skillet

This one was was especially good!

1 T olive oil

1 lb ground beef

1 onion chopped

1 bell pepper chopped

1 1/2 T chili powder

4 cloves mincd garlic

1 can chili beans not drained

8oz tomato sauce


1 c yellow corn meal

1 T sugar

1/2 t salt

1 can corn drained, liquid reserved

2 large eggs beaten

1. Heat oil in ovenproof skillet over med high heat. Add beef onion, pepper, chili powder, and garlic. Cook 10 min until veg are soft and beef is cooked. Add beans and tom sauce and simmer another 10 minutes.

2. Combine cornmeal, sugar, and salt in saucepan. Pour corn liquid in measuring cup and add water to measure 2 1/2 cups liquid.
3. Whisk liquid into cornmeal. Add corn. Stir over med high heat until it gets thick, about 10 min. Cool to lukewarm, then stir in eggs.
4. Pour cornmeal mush over chili, covering completely. Place skillet uncovered in 350 oven. Bake until it bubbles and topping browns-- about 40 min.

Jack helped me make this one, even though he didn't eat any of it later. "Is it bubbling yet, Mom?"

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