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1
In a large, deep skillet, brown ground beef.
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2
Transfer to (very) large dutch oven (or divide between two large slow cookers).
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3
Saute chopped onions until softened.
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4
Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions.
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5
Cook for one more minute.
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6
Add cocoa and cornmeal to the spices.
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7
Stir well.
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8
Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth.
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9
Bring to a boil.
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10
Transfer to the dutch oven.
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11
Add corn and beans to the dutch oven.
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12
Mix well.
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13
Bake in preheated oven for 4 hours at 325F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.)
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14
(If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.
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15
).
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16
Add chopped bell peppers (and olives if using).
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17
Stir well.
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18
Adjust seasoning as desired.
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19
** Stop here for OAMC.
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20
See notes below.
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21
To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder.
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22
Add melted butter,buttermilk or milk, and egg.
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23
Stir well.
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24
Add grated cheddar cheese, green chilis including juice, (and green onions if using).
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25
Stir well.
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26
** See OAMC topping notes below.
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27
Next, spoon the prepared cornbread topping mix (see below) over the chili.
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28
Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
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29
Serve with sourcream, green onions, or other condiments as desired.
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30
** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping.
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31
For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven.
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32
I freeze each batch in a glass or foil baking dish.
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33
** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl.
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34
Then separate into labeled freezer bags, noting how much egg & milk to add.
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35
(If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
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36
** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave.
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37
Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven).
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38
Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350.
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39
Bake until topping is set, about 45-60 minutes.
