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How To make Cornbread Chili

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2 tablespoons lard

bacon fat or
1 pound ground round
1 cup onion :

minced
1/4 cup garlic

minced
2 cups tomato concasse
1/2 cup bran
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg :

beaten
1 cup milk

buttermilk or
1 tablespoon butter :

melted
1/2 teaspoon baking soda
HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE F, ONIONS, AND GARLIC HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF ADD THE TOMATOES, brAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL brING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY brOWNED SERVE HOT

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