Roast Beef Chili in Cornbread Bowls
Servings
2
Servings
2
Ingredients
Cornbread
Roast Beef Chili
Instructions
Cornbread
  1. In a small bowl, dissolve the yeast in 1/3 cup lukewarm water & mix in 1 tsp sugar. Let mixture sit until foamy & thick about 10 minutes. In a separate bowl combine 2/3 cup sugar, salt, flour & cornmeal; set aside.
  2. When yeast is thick, add oil, eggs & 1/2 cup warm water; mix well with a whisk. Add dry ingredients & with a wooden spoon mix well. On a lightly floured work surface, knead dough until reasonably smooth, adding another tablespoon of flour if necessary.
  3. Grease bowl & place dough in it. Cover with a tea towel & allow to rise for 1 hour. Divide the dough in half & place in greased individual pans. Allow the cornbread to rise for 45 minutes.
  4. Preheat oven to 350 F. Bake for 30-35 minutes or until they test done with a wooden pick. When cornbread has cooled slightly, hollow out center of each & fill with chili. Yield: 2 large ‘bowls’.
Roast Beef Chili
  1. In an ovenproof, heavy bottom pot, fry bacon until crisp. Remove bacon from pot & set aside. Saute onions & garlic in bacon drippings until tender-crisp. Add beef broth & simmer for 5 minutes then add the rest of the ingredients except roasted red pepper, bacon & roast beef.
  2. Preheat oven to 325 F. Bring chili to a boil then place in oven for an hour or so. Check on it part way through & stir.
  3. In the final 1/2 hour, add peppers & bacon. In the last 5 or 10 minutes add the cooked roast beef. Serve in cornbread bowls with preferred garnish. Chili yield is about 13 cups .. around 8-10 servings. Any extra, I portioned & froze for another meal.