Chili w/ corn cakes

ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin(any kind of ground meat could substitute)
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning, a couple of palm fulls
2 tablespoons Worcestershire sauce, eyeball it
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce (recommended: Peter Luger or A1)
1 cup beer (1/2 a bottle)
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat.

When oil smokes, add the sliced poblanos and char them a couple of minutes and push them off to the side of the pan and add meat.

Break up beef and brown it a couple of minutes then add the onions and garlic.

Season the meat with grill seasoning, Worcestershire and chipotles in adobo.

Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer.

Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat.

Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes.

Season beans with cumin.

Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion.

Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with corn cakes and serve

this is my best recipe of chili that you eat as a meal

! it's healthy, and filling, the corn cakes adds a little sweet, which changes up the flavor combos.

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