Barbecue Beans with Cornbread

1 lb extra-lean ground beef

1 yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 tbsp unsalted tomato paste

11/2 tbsp chile powder

2 tsp ground cumin

1 tsp dried oregano

1 can black beans, drained and rinsed

4 cups diced tomatoes

3/4 cup corn kernels

1/2 cup chicken broth

1/4 tsp sea salt

1/4 tsp black pepper
Preheat oven to 400.

In an ovenproof pan on medium, add beef, onion, celery, garlic and saute, breaking up with a spoon, until beef is no longer pink and vegetables are soft, 6 to 8 minutes.

Add tomato paste, chile powder, cumin and oregano, then cook, while stirring, for 30 seconds.

Add beans, tomatoes, corn, broth, sea salt and pepper, then bring to boil.

Reduce heat to medium-low, cover and simmer, stirring occasionally, for 12 minutes.

Meanwhile, make corn bread: In a medium bowl, whisk flour, cornmeal, baking powder and 1/4 tsp salt.

In a small bowl, whisk egg, buttermilk and oil; pour over flour mixture and add cilantro.

Stir just until combined; spoon mixture evenly over chili in 8 dollops.

Bake for 30 to 35 minutes, until corn bread is golden and cooked through.

Remove from oven and sprinkle with cheese.

Switch oven to broil and watching closely, broil until cheese is bubbling, 1 minute.

Let stand for 5 minutes before serving, by spooning into 8 bowls.
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