Caution-flag Chili

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

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 2 poblano peppers, seeded and thinly sliced
• 2 lbs ground sirloin
• 1 medium onion, chopped
• 3 -4 garlic cloves, minced
• 2 tablespoons mccormick's montreal brand steak seasoning
• 2 tablespoons worcestershire sauce
• 2 chipotle chiles in adobo, chopped
• 1 tablespoon adobo sauce
• 1/2 cup steak sauce
• 1 cup beer
• 1 cup beef stock
• 1 (28 ounce) can crushed fire-roasted tomatoes
• 1 (8 1/2 ounce) package jiffy corn muffin mix
• 1 egg
• 2 tablespoons melted shortening
• 3/4 cup milk
• 1 (15 1/2 ounce) can black beans, rinsed, drained, patted dry
• 1/2 tablespoon ground cumin
• 2 scallions, chopped
• softened butter, for greasing a griddle

Recipe

• 1 heat the olive oil in a soup pot over med-high heat.
• 2 when the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
• 3 break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
• 4 season the meat with grill seasoning, worcestershire, chipotles, and adobo sauce.
• 5 cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
• 6 cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
• 7 prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
• 8 finely chop the beans in a food processor and stir them into the corn batter.
• 9 season the batter with cumin; stir in the scallions.
• 10 heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
• 11 flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
• 12 repeat with the remaining batter to make 6 cakes.
• 13 top each bowlful of the chili with a corn and black bean pancake.