Description
Un chili de bœuf mijoté riche et épicé recouvert d’un pain de maïs doré et moelleux, parfait pour un repas réconfortant.
Ingrédients
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- 3 lbs beef chuck roast (cubed)
- 4 cloves garlic (minced)
- 1 large onion (diced)
- 4 cups beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp Mexican oregano
- 1 tbsp cocoa powder
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 cup buttermilk
- 1 egg
Préparation
- Brown beef cubes in batches in a cast iron skillet or Dutch oven.
- Remove beef and sauté onions and garlic until softened.
- Add chili powder, cumin, oregano, and cocoa powder and toast for 30 seconds.
- Return beef to the skillet and pour in beef broth.
- Cover and simmer on low for 2–3 hours until beef is tender.
- Whisk together cornmeal, flour, baking powder, buttermilk, and egg.
- Pour cornbread batter evenly over the chili mixture.
- Bake at 200°C (400°F) for 15–20 minutes until cornbread is golden.
- Let cool slightly before serving.
Notes
Searing the beef deeply adds rich flavor to the chili. Cocoa powder enhances the savory depth without making the dish taste sweet.
- Temps de préparation: 25 minutes
- Temps de cuisson: 3 hours 20 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Tex-Mex
Valeurs nutritionnelles
- Taille d’une portion: 1 portion
- Calories: 560
- Sucres: 5g
- Sodium: 720mg
- Matières grasses: 28g
- Acides gras saturés: 11g
- Acides gras insaturés: 14g
- Acides gras trans: 1g
- Glucides: 35g
- Fibres: 4g
- Protéines: 40g
- Cholestérol: 135mg