Description
Beatrice ojakangas
Ingredients
- Onion
- Vegetable Oil
- Garlic Cloves
- Chili Powder
- Ground Cumin
- Dried Oregano
- Dried Thyme
- Paprika
- Dried Red Pepper Flakes
- Chicken Broth
- Lentils
- Whole Tomatoes
- Green Bell Pepper
- Yellow Bell Pepper
- Celery Ribs
- All-purpose Flour
- Stone-ground White Cornmeal
- Sugar
- Baking Powder
- Salt
- Egg
- Milk
Instructions
- To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl
- Stir to blend
- In another small bowl, stir together the egg, milk, and oil
- Mix into the dry ingredients just until combined
- Cover and chill
- To make the chili: in a large pot, cook the onion in oil for 10 minutes over low heat
- Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes
- Cook / stir for 3 minutes
- Stir in chicken broth, lentils, and tomatoes
- Simmer 40 minutes
- Add up to 1 cup water if mixture becomes dry
- Add in bell pepper, celery
- Simmer 15 minutes longer
- Turn chili into a 3-quart deep casserole
- Preheat the oven to 400
- Drop the corn bread crust batter by spoonfuls over the chili
- Bake for 30 minutes or until a pick inserted into the corn bread comes out clean