
By Gwyn Eastom
Texas Chili and Cornbread
9 steps
Prep:10minCook:7h 30min
Updated at: Thu, 17 Aug 2023 04:43:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories983.8 kcal (49%)
Total Fat48.2 g (69%)
Carbs83.7 g (32%)
Sugars16.1 g (18%)
Protein53.3 g (107%)
Sodium1932.5 mg (97%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 lbschuck beef

½ cuptomato puree

3chipotle adobo peppers in sauce
diced

1 Tbspcumin

1 tsppaprika

1 tspdried oregano

1 tspunsweetened cocoa powder

½ tspcinnamon

½ cupbeef broth

3eggs

½ cupsour cream

1 cupmilk

1 cupap flour

1 cupcornmeal

1 Tbspbaking powder

1 cupfrozen corn kernels

2 Tbsphoney

2 tspsalt
divided

scallions
chopped
Instructions
Chili
Step 1

Cut the beef into thin strips, about 2 inches long. It is best to cut these against the grain of the meat for maximum tenderness. Add the beef to a Suvie pan. Add the tomato puree, diced chipotle peppers, cumin, paprika, oregano, cocoa powder, and cinnamon. Season with 1 tsp salt and pepper. Stir to mix evenly. Pour in the beef broth and stir again to combine.










Cornbread
Step 2

To prepare the cornbread whisk together eggs, sour cream and milk until smooth.



Step 3

Add the flour, cornmeal, and baking powder. Whisk until smooth.



Step 4

Add the frozen corn kernels, honey, and salt.



Step 5

Stir to combine. Spray a Suvie pan with non-stick spray and add the cornmeal batter into it.
Step 6
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 6 hours
Step 7

After the cook remove the cornbread and chili from Suvie.
Step 8

Stir the chili to combine. Cut the cornbread into squares. Serve the chili with sour cream and sliced scallions, and the cornbread with butter. Enjoy!

Step 9
Note If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 6 hours.
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