Description
Un chili de bœuf mijoté riche et épicé recouvert d’un pain de maïs doré et moelleux, parfait pour un repas réconfortant.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 25 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 135mg