Black Bean Chili & Cornbread

I’ve been wanting to do this dish for some time. Some things undeniably belong together: fish & chips (not on my menu), French fries & ketchup (very seldom on my menu), soup & crackers, bagels & cream cheese, eggs and sausage, burgers and fries, beer & pretzels… The list is endless so no point in going on. Chili and cornbread has a prominent position on that list.

Rather than have cornbread as an accompaniment to the chili I topped the chili with a cornbread crust.

I was certain this had been done a million times before but, as usual, I averted my eyes from the internet to avoid having my ambition deflated and creativity suppressed. I prefer to discover later that I am the million and one(th) person to “create” such a dish.

Ingredients for the black bean chili were:

  • onion
  • garlic
  • jalapeño
  • small green chili
  • dried red arbole chili
  • Serrano chili
  • sprig of fresh rosemary
  • red Fresno chili
  • red sweet pepper
  • Italian Tofurky Sausage
  • coarsely ground cumin seeds
  • chipotle powder
  • oregano
  • smoked paprika
  • crushed tomatoes
  • precooked black beans
  • kosher salt

black bean chili & cornbread

black bean chili & cornbread

black bean chili & cornbread


It started with dried arbole chili, sprig of rosemary and coarsely crushed cumin seeds sautéed for a few seconds in olive oil before chopped onion, garlic and an assortment of peppers were added and sautéed with a little kosher salt.

black bean chili & cornbread


When the onions had softened a bit I added the chopped Tofurky Italian Sausage followed by rinsed and drained precooked black beans.

black bean chili & cornbread

black bean chili & cornbread


Next I added crushed tomatoes and the dried oregano, chipotle powder and smoked paprika.

black bean chili & cornbread

black bean chili & cornbread


While the black bean chili simmered I put together the cornbread batter, using House Autry Self Rising Yellow Corn Meal. It is made with whole grain yellow corn and doesn’t contain anything I wouldn’t use if I was to make it myself from scratch. I added chopped home grown pickled jalapeños, egg and milk to the self rising cornmeal.

black bean chili & cornbread

black bean chili & cornbread


I spooned some of the black bean chili into greased individual baking dishes, added chopped cilantro and poured the cornbread batter on top,  tucking the cilantro under the batter as needed.

black bean chili & cornbread

black bean chili & cornbread

black bean chili & cornbread

black bean chili & cornbread


Baked in a 350ºF oven, these individual dishes of black bean chili and cornbread turned out exactly as hoped. I was a little concerned that with all the peppers used it might end up being intolerably hot, but it turned out to be within the pleasant range of moderately hot.

black bean chili & cornbread

black bean chili & cornbread



 


5 thoughts on “Black Bean Chili & Cornbread

  1. For a similar dish, I have layered corn tortillas with chili and cheese, and then baked a while. The combination of corn and chili beans is pretty traditional – and for good reason. The individual ramekins are very attractive.

    Virtual hugs,

    Judie

    Liked by 1 person

    1. Yes, the flavors of corn and chili go together very well. It’s time to attempt making corn tortillas again. The smell and flavor is wonderful even if they do look like a gringo novice made them. Those individual baking dishes were a good find. I like that they have lids.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s