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6 servings
suggest servings
| Chili | |||
| 3 | tablespoons | suet | |
| 2 | pounds | ground beef | |
| 1/3 | cup | green bell peppers | cut in strips |
| 1 | cup | onion | chopped |
| 1 | tablespoon | chili powder | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | monosodium glutamate | optional |
| 1 | each | bay leaf | |
| 10 | cloves | garlic | chopped |
| 16 | ounces | kidney beans, canned | |
| 2 | cups | tomatoes | chopped |
| Topping | |||
| 1/3 | cup | flour, all-purpose | |
| 2 | teaspoons | sugar | |
| 1/2 | teaspoon | baking powder | |
| 3/4 | cup | cornmeal | yellow |
| 1 | each | egg | beaten |
| 1/3 | cup | buttermilk | |
Melt suet in large, heavy pot.
Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic.
Brown meat mixture until peppers and onions are tender.
Add beans, cover and simmer for 1 hour.
Stir occasionally.
Preheat oven to 375F.
Combine flour, sugar, baking powder and cornmeal until well blended.
In a separate bowl, combine egg and buttermilk.
Pour egg mixture into flour mixture and beat until smooth.
Let stand for 5 minutes.
Pour chili filling into 9x13-inch cake pan.
Spoon topping over chili and spread to touch sides.
Bake for 30 minutes or until cornmeal crust turns golden.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 818mg | 34% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 3.0g | 13% |
| Sugars 7.0g | |
| Protein 46.0g | 92% |
| Vitamin A | 18% | Vitamin C | 38% | |
| Calcium | 14% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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