Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 lbs boneless sirloin, cut into 1/2-inch cubes
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups chopped onions
• 6 garlic cloves, minced
• 4 fresh jalapeno peppers, seeded and finely chopped
• 1/3 cup masa harina
• 1/4 cup chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 4 cups beef broth
• 2 cups cooked black beans
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons baking powder
• 1 egg
• 3/4 cup milk
• 2 tablespoons melted butter
• 1 (8 ounce) can cream-style corn
• 4 roasted jalapeno peppers, peeled, seeded, and chopped
• 1 cup freshly grated cheddar cheese

Recipe

• 1 in a heavy 5-quart dutch oven, heat the oil over high heat.
• 2 sprinkle the meat with salt and pepper, and brown it in batches, transferring it to a bowl with a slotted spoon as it is done, about 8-10 minutes.
• 3 in the fat remaining, cook the onions, garlic, and jalapeno peppers over moderate heat, stirring until the onion is softened, about 3-5 minutes.
• 4 add the masa harina, chili powder, cayenne, and cumin.
• 5 cook the mixture over medium heat for 5 minutes.
• 6 gradually stir in the broth and browned beef, simmering the mixture uncovered, stirring occasionally, for 45 minutes.
• 7 stir in the beans.
• 8 transfer the chili to a 13 x 9 inch baking dish.
• 9 preheat the oven to 375°.
• 10 make the crust-in a large bowl, stir together the dry ingredients.
• 11 beat in the egg, milk, and butter.
• 12 fold in the corn, chopped peppers, and cheese.
• 13 pour the batter over the chili.
• 14 bake for 30 minutes or until the corn bread is golden brown and a pick comes out clean.