This is from Bon Appetite – it goes great with beef chili.
- 2 1/2 c course ground cornmeal
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 egg, lightly beaten
- 1 2/3 c buttermilk
- 2 tbsp butter
Preheat oven to 375.
Place a 10 inch cast iron skillet in the oven with the butter and melt.
Whisk together dry ingredients. Whisk together wet ingredients. Combine wet and dry and whisk into skillet.
Bake until golden 25 – 30 minutes. Let cook 5 minutes before cutting.
Serve with honey and butter.
Serves 6 – 8.
I toasted my chilies before soaking – smokey and oh so good.
- 6 ancho chilies
- 2 guajillo chilies
- 2 Pasilla chilies
- 2 tbsp olive oil
- 2 lb beef chuck, cut knot bite size pieces
- Salt and pepper
- 2 onions, sliced thin
- 6 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp dried oregano
- 2 14 oz cans fire roasted tomatoes
- 2 tsp Apple cider vinegar
Heat a large pot over medium heat, toast peppers and then place in a bowl and cover with 3 c boiling water. Set aside for 30 minutes. Remove stems and place in a blender and purée.
Heat oil in pot, add onions and cook till soft, stir in beef and garlic cook until meat is browned add remaining ingredients and chili purée, stir. Cook for 2 hours over low, add more water 1/2 c at a time if needed.
Top with grated cheese, sliced jalapeños, sliced red onions, sour cream, diced avocado or what ever else you like on your chili.