Ingredient: refried beans

It seems anyone who makes chili has their own particular way of doing so. First off, the meat can be ground or in big chunks and as far as the beans go … most any variety you choose will work. Some like their chili extremely hot with spices and others … well, not so much. Toppings usually consist of a choice of sour cream, cheddar cheese or green onion. The bottom line is to just personalize it to your liking and share your ideas. Recipes are made to be shared. That’s how they improve and change and new ideas are created.

Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I have posted cornbread ideas numerous times over the years. I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Today, what started out as just a simple bowl of chili with some warm cornbread became much more. My inspiration started with some left over roast beef which became chili and from there it went to ‘why eat chili out of a regular bowl when you could have it in a cornbread bowl’? I thought it might be a bit tricky to use a quick bread recipe with baking soda and/or baking powder as they are usually quite tender. Yeast-leavened cornbread is more bready and less muffin-like in texture. It has the structure for holding up to chili and isn’t inclined to go to mush.

I will not try and tell you this is one of those meals you can put together in 15 minutes but I did think the end result was worth the effort.

Print Recipe

Roast Beef Chili in Cornbread Bowls

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, Ecuador, Mexican

Servings

MetricUS Imperial

Ingredients

Cornbread

• 2 pkg (8 gm EACH) active dry yeast
• 1/3 cup lukewarm water
• 2/3 cup PLUS 1 tsp sugar
• 1/2 cup lukewarm water
• 1/2 cup oil plus some for greasing bowl
• 2 large eggs
• 2 tsp salt
• 2 3/4 cups flour
• 1 1/2 cups yellow corn meal

Roast Beef Chili

• 250 gm smoky bacon, cooked crisp & chopped
• 4 cloves garlic, minced
• 150 gm red onion, diced
• 1 1/2 cups beef stock
• 796 ml diced tomatoes w/ herbs & spices
• 398 ml tomato sauce
• 540 ml red kidney beans
• 540 ml black beans
• 398 ml refried beans
• 1 tsp sea salt
• 1 tsp coarse ground black pepper (optional)
• 3 Tbsp chili powder, more or less to taste
• 2 tsp cumin, ground
• 1 tsp garlic powder, onion powder & oregano
• 398 ml fire red roasted peppers, drained & chopped
• 460 gm cooked roast beef, cut in cubes
• Garnish: grated cheddar cheese, sour cream & chives

Course Main Dish Cuisine American, Ecuador, Mexican Servings MetricUS Imperial Ingredients Cornbread 2 pkg (8 gm EACH) active dry yeast 1/3 cup lukewarm water 2/3 cup PLUS 1 tsp sugar 1/2 cup lukewarm water 1/2 cup oil plus some for greasing bowl 2 large eggs 2 tsp salt 2 3/4 cups flour 1 1/2 cups yellow corn meal Roast Beef Chili 250 gm smoky bacon, cooked crisp & chopped 4 cloves garlic, minced 150 gm red onion, diced 1 1/2 cups beef stock 796 ml diced tomatoes w/ herbs & spices 398 ml tomato sauce 540 ml red kidney beans 540 ml black beans 398 ml refried beans 1 tsp sea salt 1 tsp coarse ground black pepper (optional) 3 Tbsp chili powder, more or less to taste 2 tsp cumin, ground 1 tsp garlic powder, onion powder & oregano 398 ml fire red roasted peppers, drained & chopped 460 gm cooked roast beef, cut in cubes Garnish: grated cheddar cheese, sour cream & chives

Votes: 1 Rating: 5 You: Rate this recipe!

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.