- In a large saucepan, heat the vegetable oil.
- When the oil is hot, add the bacon and onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne.
- Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano.
- Brown the meat for 5 to 6 minutes.
- Stir in the garlic, tomatoes, tomato paste, and beef stock.
- Bring the liquid up to a boil and reduce to a simmer.
- Simmer the liquid; partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans.
- Reseason with salt and cayenne.
- Preheat the oven to 425 degrees F.
- Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
- Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour the cornmeal topping over the chili, or blob it over to cover the top as evenly as possible.
- Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling.
- Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Offer monterey jack, sour cream, tortilla chips, and jalapenos on the side to stir in if desired.
Chili with Cornbread Topping Modified from Emeril Lagasse and Nigella Lawson For Chili: 3 tablespoons vegetable oil 2 cups chopped onions 12 slices chopped bacon Salt Cayenne 2 pounds stew meat, cut into cubes 1-tablespoon chili powder 2 teaspoons ground cumin Crushed red pepper 2 teaspoons dried oregano 2 tablespoons chopped garlic 3 cups crushed tomatoes 1/4-cup tomato paste 9 cups beef stock 2 tablespoons masa flour (if you cant find masa flour substitute reagular flour) 4 tablespoons water 2 can dark red kidney beans 1 can black beans 1 bag tortilla chips 1 1/2 cups grated Monterey Jack cheese 6 tablespoons sour cream 1 small jar jalapenos For cornbread topping 1 1/2 teaspoons salt 4 cups cornmeal 1/4-cup all-purpose flour 6 teaspoons baking powder 2 teaspoons ground cinnamon 3 cups buttermilk 4 eggs 2 teaspoons honey 1/4-cup vegetable oil 2 cups grated Cheddar
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