Ingredients:
1 1/4 cups chopped onions
2 -3 fresh minced garlic cloves
1 small green bell peppers, chopped
1/2-3/4 lb lean ground beef
salt and pepper
1 1/2 cups canned corn niblets, drained
3 teaspoons chili powder ( or to taste)
1 teaspoon cumin
1/2 teaspoon sugar
3/4 cup water
1 (14 ounce) cans pinto beans, drained
1 (14 ounce) cans stewed tomatoes
1 (5 1/2 ounce) cans tomato paste
1 (4 ounce) cans chopped green chilies, drained
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 egg whites, s, ightly beaten
Directions:
To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
Remove the skillet with the ground beef mixture from heat; set aside.
To make the corn bread topping: combine dry ingredients in a bowl.
In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
Spoon evenly over the gound beef mixture in the skillet.
Set oven to 400 degrees.
Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 38 min.