Recipes
Low & Slow Chili with a Golden Cornbread Top
Author:
Danielle Schwab and Atara Bernstein
Servings
8
Prep Time
35 minutes
Cook Time
35 minutes
Ingredients
Low & Slow Chili:
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1 yellow onion, diced
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1 jalapeño, diced
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1 red bell pepper, diced
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1 Tbsp Low & Slow Chili Powder
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1 Tbsp Wild Mountain Cumin seeds or ground Wild Mountain Cumin
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1 Tbsp Noble Sweet Paprika
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1 Tbsp Purple Stripe Garlic powder
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1 tsp kosher salt
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2 Tbsp tomato paste
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1 (14 oz) can diced tomatoes
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1 cup red lentils
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2 cups stock of choice
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2 (15 oz) cans kidney beans (or sub 1 can black beans)
Golden Cornbread Topping:
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8 Tbsp butter
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1 ¼ cups ground cornmeal
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¾ cup all-purpose flour
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¼ cup Golden Crystal Turbinado Sugar
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2 tsp baking powder
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½ tsp baking soda
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1 tsp Wind-Blown Sea Salt
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2 eggs
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1 cup buttermilk
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⅓ cup whole milk
Directions
Low & Slow Chili:
Dice your onion and sauté in olive oil for about 5 minutes until soft.
Dice your red pepper and jalapeño (be sure to remove the seeds).
Add peppers to the onion and sauté another 5 minutes.
Add your spices and mix until fragrant, about 1 minute.
Add the tomato paste and mix for about 2 minutes until it turns a shade darker.
Add canned tomatoes, 1 cup lentils and 2 cups stock and mix.
Bring to a simmer for 10 minutes.
Add 2 cups of drained kidney beans and ¾ cup water.
Bring to a simmer for 15 minutes while you work on the cornbread.
Golden Cornbread Topping:
Preheat oven to 375° and if you’d like, you can melt the butter in an ovenproof dish while preheating (or melt another way).
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
Beat the eggs in a separate bowl.
Add the buttermilk, milk and eggs to the flour mixture.
After the melted butter has cooled slightly, add to the mix and stir until incorporated.
Once you're finished with the cornbread batter, take your simmering pot of chili off the stove and gently add the cornbread mix to the top of your chili. Try and space it out as evenly as you can to get the full topping. Note: It’s important that the chili is very hot in order for the cornbread to bake properly!
Place in the oven for ~25 minutes until the sides of the cornbread start to brown, the center is firm and a toothpick inserted into the center comes out clean.
Serve with yogurt/sour cream, shredded cheese and scallions.