Caution-Flag Chili
Ingredients
Instructions
- Heat the olive oil in a soup pot over med-high heat.
- When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
- Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
- Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
- Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
- Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
- Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
- Finely chop the beans in a food processor and stir them into the corn batter.
- Season the batter with cumin; stir in the scallions.
- Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
- Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
- Repeat with the remaining batter to make 6 cakes.
- Top each bowlful of the chili with a corn and black bean pancake.
Nutrition & Diet Analysis (per serving)
1462
kcal
73% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).