Ingredients for Beef And Black Bean Chili With Green Onion Corn Cakes
- 1 lb ground beef
- 1 tsp salt and 1/2 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 medium chopped onion
- 2 cloves minced garlic
- 1/2 cup chopped red bell pepper
- 1-2 chopped jalapeños
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans black beans
- 1/4 cup chopped fresh cilantro
- 1 box (8.5 oz) corn muffin mix
- 1 cup milk
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp chopped green onions
- Butter (for greasing the pan)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Black Bean Chili With Green Onion Corn Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef And Black Bean Chili With Green Onion Corn Cakes
- Brown 1 lb ground beef in a large pot over medium-high heat, seasoning with 1 tsp salt and 1/2 tsp black pepper.
- Drain excess grease. Stir in 2 tbsp Worcestershire sauce, 1 medium chopped onion, 2 cloves minced garlic, 1/2 cup chopped red bell pepper, and 1-2 chopped jalapeños (adjust to your spice preference).
- Cook for 5 minutes, then add 2 tbsp chili powder, 1 tbsp ground cumin, and cook for 2 more minutes. Stir in 2 cups beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce, and 2 (15 oz) cans black beans, rinsed and drained.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-45 minutes (longer for a richer flavor).
- Stir in 1/4 cup chopped fresh cilantro just before serving.
- In a separate bowl, combine 1 box (8.5 oz) corn muffin mix, 1 cup milk, 1 egg, 2 tbsp vegetable oil, and 2 tbsp chopped green onions.
- The batter should be thick. If it's too thin, add a bit more corn muffin mix.
- Heat a lightly oiled nonstick skillet or griddle over medium heat.
- Pour 1/4 cup of corn cake batter onto the hot griddle for each cake, making 3-4 inch rounds.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Transfer corn cakes to a plate and repeat with remaining batter.
- To serve, ladle chili into bowls and top with corn cakes.
- Enjoy your chili and corn cakes together, like a delicious deconstructed pot pie!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
61g
Fat
32g
Carbs
23g
