Beef And Black Bean Chili With Green Onion Corn Cakes - cooking recipe

Ingredients

1 lb 90% lean ground sirloin
salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped
4 -6 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
3 tablespoons chili powder
1 tablespoon cumin
1 cup beef stock
diced tomato
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, drained
2 tablespoons cilantro, chopped
2 (8 1/2 ounce) packages corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons oil
3 scallions, thinly sliced
butter, for greasing griddle

Preparation

In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.