Recipes
Low & Slow Chili with a Golden Cornbread Top
Author:
Danielle Schwab and Atara Bernstein
Servings
8
Prep Time
0 hours 35 minutes
Cook Time
0 hours 35 minutes
Ingredients
Low & Slow Chili:
-
1 yellow onion, diced
-
1 jalapeΓ±o, diced
-
1 red bell pepper, diced
-
1 Tbsp Low & Slow Chili Powder
-
1 Tbsp Wild Mountain Cumin seeds or ground Wild Mountain Cumin
-
1 Tbsp Noble Sweet Paprika
-
1 Tbsp Purple Stripe Garlic powder
-
1 tsp kosher salt
-
2 Tbsp tomato paste
-
1 (14 oz) can diced tomatoes
-
1 cup red lentils
-
2 cups stock of choice
-
2 (15 oz) cans kidney beans (or sub 1 can black beans)
Golden Cornbread Topping:
-
8 Tbsp butter
-
1 ΒΌ cups ground cornmeal
-
ΒΎ cup all-purpose flour
-
ΒΌ cup Golden Crystal Turbinado Sugar
-
2 tsp baking powder
-
Β½ tsp baking soda
-
1 tsp Wind-Blown Sea Salt
-
2 eggs
-
1 cup buttermilk
-
β cup whole milk
Directions
Low & Slow Chili:
Dice your onion and sautΓ© in olive oil for about 5 minutes until soft.
Dice your red pepper and jalapeΓ±o (be sure to remove the seeds).
Add peppers to the onion and sautΓ© 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 ΒΎ cup water.
Bring to a simmer for 15 minutes while you work on the cornbread.
Golden Cornbread Topping:
Preheat oven to 375Β° and if youβd 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.
Place in the oven for 22-25 minutes until the sides start to brown.
Serve with yogurt/sour cream, shredded cheese and scallions.