Rein's Recipes
Cowboy Casserole
From Rein, Premiere 2010»
Ingredients for Chili
4 tablespoons vegetable oil
2 lb stewing beef
1 large red onion, chopped
4 garlic cloves, smashed
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1 (28-oz) can crushed tomatoes
2 cups frozen corn
1 1/2 cups water
1 (15- to 16-oz) can pinto or kidney beans
1 cup chopped black or green olives
1/3 cup chopped fresh cilantro
For topping
1 cup white flour
1 cup yellow cornmeal
3/4 cup old cheddar, grated
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup finely chopped
cilantro
3/4 cup milk
3 tablespoons butter
1 large egg, lightly beaten
1/2 teaspoon ground cumin
Make chili
Heat three tablespoons of oil in a large, heavy pot over
medium heat until hot but not smoking. Brown beef, drain
back into pot and transfer to a bowl.
Add remaining tablespoon oil to pot and sauté onion until
onion is softened (about 4 minutes). Reduce heat, add
garlic, cocoa powder, salt, and spices and stir for about
one minute. Return beef to pot with any juices and stir
in tomatoes, corn, and water. Simmer chili, uncovered,
stirring occasionally, until meat is very tender for about 1
1/2 hours.
Remove from heat and stir in beans, olives, cilantro,
and salt to taste. Transfer to a shallow baking dish.
Make topping while oven preheats to 400°F.
Whisk together flour, cornmeal, cheese, sugar, baking
powder, salt, cumin, cilantro in a large bowl. Whisk
together milk, butter, and egg in a small bowl, then
combined into flour mixture.
Drop batter in large dollops over chili, spacing them
evenly, and bake in middle of oven 10 minutes. Reduce
temperature to 350°F and bake until topping is cooked
through, which is about 30 minutes more.
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