Witch’s Cauldron Beef Chili with Cornbread Dippers
Equipment
- Large pot
- Mixing bowl
- Baking pan
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a large pot over medium heat. Add the diced onion and minced garlic, then cook until the onion softens.
- Stir in the chili powder and cumin. Cook for one minute to toast the spices.
- Add the diced tomatoes and kidney beans. Season with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- While the chili simmers, heat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, and baking powder. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Spread the batter into a greased 8-inch square pan. Bake for 15 to 18 minutes until the top is lightly golden. Cool slightly, then cut into strips for dipping.
- Ladle the chili into bowls and top each serving with shredded cheddar cheese. Serve the cornbread strips on the side.
Notes
Make the chili a day ahead and reheat it slowly on the stove or in a slow cooker set to warm so the flavors deepen before the potluck. Cut the cornbread into wide strips rather than small cubes so they hold up better when dipped. If the chili thickens too much during transport, stir in a splash of water or broth before serving.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Baking pan
Cuisine: American
Equipment: Large pot, Mixing bowl, Baking pan