Texas Chili and Cornbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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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