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Beef and Black Bean Chili with Green Onion Corn Cakes (Rachael Ray) Recipe

Beef and Black Bean Chili with Green Onion Corn Cakes (Rachael Ray) Recipe

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Beef and Black Bean Chili with Green Onion Corn Cakes (Rachael Ray)

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Ingredients:

Serving

2 lb ground beef sirloin , 90 percent lean
1 tbsp extra-virgin olive oil , 1 turn of the pan
salt and pepper
1 tbsp worcestershire sauce , eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tbsp dark chili powder , 2 palm fulls
1 tbsp cumin , 1/2 palm full
1 cup beef stock or broth , 1/2 a 14-oz can or paper container
1 (14 1/2 oz) can diced tomatoes
1 (8-oz) can tomato sauce
2 (15-oz) cans black beans, drained
2 tbsp chopped fresh cilantro
2 (8 1/2-oz) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tbsp vegetable or corn oil
3 scallions, thinly sliced
butter , for greasing griddle pan

Directions:

In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	375.6 Kcal (1573 kJ)
Calories from fat	151.61 Kcal
		% Daily Value*
Total Fat	16.85g	26%
Cholesterol	146.83mg	49%
Sodium	344.41mg	14%
Potassium	817.12mg	17%
Total Carbs	16.68g	6%
Sugars	4.18g	17%
Dietary Fiber	3.39g	14%
Protein	38.99g	78%
Vitamin C	21.1mg	35%
Vitamin A	0.4mg	13%
Iron	10.6mg	59%
Calcium	114.9mg	11%

Amount Per 100 g
Calories	144.67 Kcal (606 kJ)
Calories from fat	58.4 Kcal
		% Daily Value*
Total Fat	6.49g	26%
Cholesterol	56.55mg	49%
Sodium	132.66mg	14%
Potassium	314.73mg	17%
Total Carbs	6.43g	6%
Sugars	1.61g	17%
Dietary Fiber	1.31g	14%
Protein	15.02g	78%
Vitamin C	8.1mg	35%
Vitamin A	0.2mg	13%
Iron	4.1mg	59%
Calcium	44.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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