© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 tablespoons McCormick's Montreal Brand steak seasoning
2 tablespoons worcestershire sauce
2 chipotle chiles in adobo, chopped
1 tablespoon adobo sauce
½ cup steak sauce
1 cup beer
1 cup beef stock
1 28 ounce can crushed fire roasted tomatoes
1 8 ½ ounce package Jiffy corn muffin mix
2 tablespoons melted shortening
¾ cup milk
1 15 ½ ounce can black beans, rinsed, drained, patted dry
½ tablespoon ground cumin
2 scallions, chopped
softened butter, for greasing a griddle
Heat the olive oil in a soup pot over medium-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 to 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.