Ahhhh…the weather has finally cooled off (at least for today) here in Southern California. It’s making me feel like baking apple pie and curling up on the couch with a blanket and cup of hot tea. It’s also making my stomach churn for comfort food.
Here’s a delicious recipe sure to satisfy any stomach. Try it the next time you’re entertaining, or just when you want to make something to warm your family’s stomachs and hearts. This makes enough to feed an army so cut the recipe down if you’re making it for a smaller crowd.
For this recipe, in a very large pot (you need to use a pot that can go into the oven), add 3 Tablespoons olive oil. Add 4 diced onions, 2 diced red bell peppers, and 2 chopped garlic cloves. Cook over medium-low heat until the veggies are soft (not browned).
Add 2 teaspoons crushed red pepper flakes, 2 teaspoons ground coriander, 2 teaspoons cumin, and 1-teaspoon ground cardamom. Stir to combine.
To the pot, add three pounds of ground beef. Break the beef up with a fork or a wooden spoon and stir into the onion mixture. Add ½ cup tomato paste, ½ cup ketchup, 4 (15ounce) cans diced tomatoes (7 cups), 2 cans kidney beans, 1 Tablespoon unsweetened cocoa powder, and 1 cup of water. Mix. Bring to a boil then simmer, partially covered for 1-½ hours.
*At this point you may refrigerate this meal and serve it the next day if you’d like. Just reheat it on the stovetop before continuing.
To make the cornbread topping:
In a bowl, combine 3 cups buttermilk, 4 eggs, ¼ cup vegetable oil, 2 tsp. honey. Whisk together. In a larger bowl, combine 4 cups yellow cornmeal, 2 tsp. cinnamon, ¼ cup all-purpose flour, 2 Tablespoons baking powder, and 1 ½ teaspoons kosher salt. Add the wet ingredients to the dry ingredients and pour gently onto the chili. Do NOT mix it in. Top the cornbread mixture with desired amount of sharp cheddar cheese and bake in a preheated 425-degree oven for ½ hour.
To serve:
This meal is best served buffet style. Spoon some of the chili into large bowls then allow everyone to put on their own toppings including cheddar cheese, guacamole, sour cream, tomatoes, etc. Serve with some extra tortilla chips on the side.