Best 2 Beef And Black Bean Chili With Green Onion Corn Cakes Recipes
**Savor the Bold and Smoky Symphony of Beef and Black Bean Chili Accompanied by Crispy Green Onion Corn Cakes**
Prepare to tantalize your taste buds with a culinary journey that harmoniously blends the rich, savory flavors of beef and black bean chili with the crispy, golden-brown delight of green onion corn cakes. This hearty and satisfying meal is a symphony of textures and tastes that will leave you craving more. The chili is a symphony of smoky, succulent beef, tender black beans, and a chorus of aromatic spices that dance on your palate. The green onion corn cakes, with their crispy exterior and fluffy interior, add a delightful textural contrast to the chili, while the bright flavors of green onions and sweet corn provide a refreshing balance. Whether you're a chili aficionado or a corn cake enthusiast, this dynamic duo is sure to become a favorite in your recipe repertoire. So, gather your ingredients, ignite your culinary passion, and embark on a taste adventure that promises to leave you thoroughly satisfied.
BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES
This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.
Provided by kitchenslave03
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
- Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
- To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
Nutrition Facts : Calories 573.7, Fat 21.6, SaturatedFat 6.5, Cholesterol 85, Sodium 1032, Carbohydrate 69.3, Fiber 12.8, Sugar 15.4, Protein 26.8
BEEFY CORN AND BLACK BEAN CHILI
Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
- Ladle chili into 6 bowls. Top with sour cream and onions.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
Tips:
- Soaking the dried black beans overnight or for at least 8 hours is recommended for optimal flavor and texture. If you're short on time, quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
- To make the chili more flavorful, use a combination of ground beef and ground pork. You can also add other meats like venison or turkey if you prefer.
- For a vegetarian chili, substitute the ground beef and pork with extra veggies like mushrooms, bell peppers, or zucchini.
- Don't be afraid to experiment with different types of beans. Pinto beans, kidney beans, and navy beans are all good options.
- To make the chili spicier, add more chili powder or cayenne pepper. You can also add a chopped jalapeño pepper for an extra kick.
- Serve the chili with a variety of toppings like sour cream, shredded cheese, chopped onions, or avocado slices.
- For the corn cakes, use fresh or frozen corn kernels. If using frozen corn, thaw it before using.
- Grate the zucchini on the large holes of a box grater. This will help to release its moisture and make the corn cakes more tender.
- Be sure to drain the corn and zucchini well before adding them to the corn cake batter. This will help to prevent the corn cakes from being too watery.
- Serve the corn cakes with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
This beef and black bean chili with green onion corn cakes is a hearty and flavorful meal that's perfect for a cold winter day. The chili is packed with protein and fiber, and the corn cakes are a delicious and easy way to add some extra vegetables to your diet. With a few simple tips, you can make this chili and corn cakes at home with ease. So next time you're looking for a comforting and satisfying meal, give this recipe a try.
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