Beef And Black Bean Chili With Green Onion Corn Cakes

Directions

1. In a large deep skillet or possibly pot, brown grnd beef in oil over high heat. Season meat with salt and pepper, then add in Worcestershire sauce.
2. Reduce heat to medium-high when the meat is browned and crumbled, then add in onion, garlic, red peppers, jalapeno. Season veggies and meat with chili pwdr and cumin. Cook veggies and meat together 5 min.
3. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mix comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
4. Mix together 2 pkgs. of corn muffin mix with 1 c. lowfat milk, 2 beaten Large eggs, 2 Tbsp. vegetable oil and sliced scallions. Batter should be thick.
5. Heat a nonstick skillet or possibly griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe warm pan surface with it to lightly grease. Pour corn cake batter into the warm griddle pan or possibly skillet in 3- or possibly 4-inch rounds. Cook 2 or possibly 3 min on each side, till golden brown. Transfer to a plate and repeat with remaining batter.
6. To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
7. This recipe yields 8 servings.