Chili with Corn Bread Topping

Having friends over to watch a football game or perhaps the gang after soccer? This is the perfect make ahead entree.



2 tablespoons olive oil

1 pound beef cubes, cut into small pieces

4 cloves, garlic, minced

1 cup water

1 tablespoon ground cumin

2 tablespoons chili powder

2 teaspoons dried oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 (6-ounce) can tomato paste

1 (28-ounce) can diced tomatoes

1 cup onion, coarsely chopped

1 red bell pepper, coarsely chopped


1 (15-ounce) can black beans, rinsed and drained

2 (15-ounce) cans red kidney beans, rinsed and drained

Corn Bread Topping:</b

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon apple cider vinegar

1 cup milk

2 eggs


2 tablespoons vegetable oil

1 cup shredded cheddar cheese

sour cream for garnish

Honey Tips

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Heat oil in a large pot. Add beef pieces and garlic. Saute until browned about 5 minutes. Add water and spices. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add tomato paste, diced tomatoes, onions, peppers and honey. Simmer 30 minutes. Stir in black beans and kidney beans. Continue cooking about 10 more minutes over a low heat. Spoon chili into a 9 X 13-inch baking dish. You can refrigerate the chili for up to 24 hours. When ready to serve, remove from refrigerator and prepare corn bread topping.
Preheat oven to 425°.
Stir together cornmeal, flour, baking powder and salt. In another bowl stir cider vinegar into milk. Let sit a few minutes. Whisk in eggs, honey and oil. Pour wet ingredients into cornmeal mixture and stir until just combined. Spoon on top of chili, sprinkle with grated cheddar cheese. Bake until golden brown, about 25-30 minutes. To serve, cut into squares. Place each square on a plate with a dollop of sour cream.
Serves: 6-8