CAUTION-FLAG CHILI
Make and share this Caution-Flag Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the olive oil in a soup pot over med-high heat.
- When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
- Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
- Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
- Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
- Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
- Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
- Finely chop the beans in a food processor and stir them into the corn batter.
- Season the batter with cumin; stir in the scallions.
- Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
- Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
- Repeat with the remaining batter to make 6 cakes.
- Top each bowlful of the chili with a corn and black bean pancake.
Nutrition Facts : Calories 688.8, Fat 31.9, SaturatedFat 10.2, Cholesterol 134.3, Sodium 856.1, Carbohydrate 55.5, Fiber 10.3, Sugar 12.8, Protein 42.6
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