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1
In a large deep skillet or possibly pot, brown grnd beef in oil over high heat.
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2
Season meat with salt and pepper, then add in Worcestershire sauce.
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3
Reduce heat to medium-high when the meat is browned and crumbled, then add in onion, garlic, red peppers, jalapeno.
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4
Season veggies and meat with chili pwdr and cumin.
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5
Cook veggies and meat together 5 min.
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6
Stir in broth and scrape up pan drippings.
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7
Stir in diced and pureed tomatoes and black beans.
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8
When the mix comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
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9
Mix together 2 pkgs.
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10
of corn muffin mix with 1 c. lowfat milk, 2 beaten Large eggs, 2 Tbsp.
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11
vegetable oil and sliced scallions.
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12
Batter should be thick.
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13
Heat a nonstick skillet or possibly griddle pan over moderate heat.
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14
Nest a pat of butter into folded paper towel and wipe warm pan surface with it to lightly grease.
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15
Pour corn cake batter into the warm griddle pan or possibly skillet in 3- or possibly 4-inch rounds.
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16
Cook 2 or possibly 3 min on each side, till golden brown.
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17
Transfer to a plate and repeat with remaining batter.
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18
To serve, top bowls of beef and black bean chili with green onion corn cake toppers.
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19
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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20
This recipe yields 8 servings.
