Beef chili and cheddar cornbread
I鈥檝e nearly been swallowed by New York City in the best, all-consuming sense of the word. And this recipe is the best meal I鈥檝e posted yet. Seriously.
Beef Chili
听2 large onions, chopped
听1/4 cup vegetable oil
听1 tablespoon minced garlic
听4 carrots, diced (I also roasted 鈥榚m)
听2 pounds ground beef
听1/4 cup chili powder
听1 tablespoon ground cumin
听1 tablespoon crumbled dry oregano
听Dried red pepper flakes, to taste
听1 16-ounce can diced tomatoes
听1 1/4 cups beef broth
听3 tablespoons听Worcestershire听sauce
听2 8-ounce cans kidney beans
听2 red bell peppers, chopped (I roasted these, too)
In a large pot, heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more.
Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the diced tomatoes, broth and听Worcestershire听sauce and simmer the chili, covered, for 35 to 40 minutes.
Add the kidney beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.
Cheddar Cornbread
3 cups all-purpose flour
听1 cup yellow cornmeal
听1/4 cup sugar
听2 tablespoons baking powder
听2 teaspoons kosher salt
听2 cups milk
听3 extra-large eggs, lightly beaten
听1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
听8 ounces aged extra-sharp Cheddar, grated, divided
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Mix in 2 cups of the cheddar and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm.
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