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Baked Chili

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Recipe

 

Yield

6 servings

Prep

90 min

Cook

30 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Chili
3 tablespoons suet
*
2 pounds ground beef
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cup green bell peppers
cut in strips
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1 cup onions
chopped
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1 tablespoon chili powder
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon monosodium glutamate
optional
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1 each bay leaves
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10 cloves garlic
chopped
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16 ounces kidney beans, canned
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2 cups tomatoes
chopped
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Topping
cup all-purpose flour
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2 teaspoons sugar
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½ teaspoon baking powder
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¾ cup cornmeal
yellow
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1 each eggs
beaten
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cup buttermilk
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Ingredients

Amount Measure Ingredient Features
Chili
45 ml suet
*
907.2 g ground beef
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79 ml green bell peppers
cut in strips
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237 ml onions
chopped
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15 ml chili powder
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5 ml salt
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2.5 ml black pepper
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2.5 ml monosodium glutamate
optional
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1 each bay leaves
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1E+1 cloves garlic
chopped
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462.4 ml/g kidney beans, canned
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473 ml tomatoes
chopped
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Topping
79 ml all-purpose flour
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1E+1 ml sugar
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2.5 ml baking powder
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177 ml cornmeal
yellow
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1 each eggs
beaten
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79 ml buttermilk
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Directions

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 375℉ (190℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 59340% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 818mg 34%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 92g
Vitamin A 18% Vitamin C 38%
Calcium 14% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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