Thursday, October 9, 2008

mexi chili stew with cornbread topper

The bottom half is a yummy thick chili type stew and the top is a cornbread with cheese and green chilies. On a scale of 1-10 Hubby gave it an 8 and I gave it a 9 so I say I will make this again.
Preheat oven at 350 degrees
1 lb ground buffalo or ground beef if you prefer
½ yellow pepper
1 small onion
2 cloves garlic
1 can corn with peppers in it “fiesta corn” drained
1 can tomatoes with the juice
½ pkg of chili seasoning you can make your own if you prefer use about 1/8 cup

That is it for the bottom.
Cook your meat and add the onion chopped small and the garlic grated. Cook until tender add the chili seasoning and stir well. Add the corn and tomatoes, if you buy whole tomatoes just crush them and throw them in. turn off the stove and pat the mixture flat to get ready to add the topping.

1 c up cornmeal
1 cup AP flour
¼ teaspoon salt
4 teaspoons baking powder
2 eggs
1 cup milk
4 tablespoons melted butter
1 handful (about a cup) of Mexican mix cheese or just use cheddar or whatever melty light flavor cheese you have
1 can green chilies (little can)

Mix the dry and add the wet then add the cheese and chilies and you are done, just pour the cornbread mix over the bottom stew and pop into oven for 30 minutes.
It is a nice warm and easy dinner that is very filling. As long as you use an oven safe pan to make the chili stew you won’t need to dirty another pan.
I hope you like it as much as we did.

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