Cornbread Chili

Name: Cornbread Chili
Ingredients: 2 tablespoons lard bacon fat; 1 pound ground beef, extra lean ground; 1 cup onions minced; 1/4 cup garlic minced; 2 cups tomato concasse; 1/2 cup bran; 1/2 teaspoon oregano; 1/2 teaspoon cumin ground; 1/2 teaspoon salt; 1 cup cornmeal; 1 each eggs beaten; 1 cup milk buttermilk; 1 tablespoon butter melted; 1/2 teaspoon baking soda

14 ingredients

2 steps

Ingredients

2 tablespoons lard bacon fat
1 pound ground beef, extra lean ground
1 cup onions minced
1/4 cup garlic minced
2 cups tomato concasse
1/2 cup bran
1/2 teaspoon oregano
1/2 teaspoon cumin ground
1/2 teaspoon salt
1 cup cornmeal
1 each eggs beaten
1 cup milk buttermilk
1 tablespoon butter melted
1/2 teaspoon baking soda

Directions

1

HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEEF, ONIONS, AND GARLIC.
2

HEAT AND STIR FOR 6 to 8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED SERVE HOT