Ingredients
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1 lb ground beef, lean
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1/2 lb lean pork sausage (I use Jimmy Dean)
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1 tablespoon vegetable oil
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1 (15 ounce) can diced tomatoes
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1 (8 ounce) can tomato sauce
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1 large fresh poblano pepper, diced
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1 medium diced onion
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2 garlic cloves (pressed)
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1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
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1 tablespoon adobo sauce (adjust to taste)
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1 tablespoon ground cumin powder (adjust to taste)
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1 tablespoon ground ancho chili (adjust to taste)
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1 teaspoon oregano
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1 tablespoon cocoa (I use Hershey's Dark cocoa)
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12 ounces beer, dark (or broth, (Use as needed)
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1/4 cup cilantro, chopped
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1 lime, juce of
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8 -10 dried corn husks (optonal)
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nonstick cooking spray
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3 large poblano chiles, roasted, peeled and diced
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2 cups cornmeal or 2 cups masa harina
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6 tablespoons unsalted butter, room temperature
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3 tablespoons sugar
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2 teaspoons salt (adjust to taste)
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1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
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4 cups baby frozen corn, thawed
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1 teaspoon baking powder
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1/8 teaspoon ground black pepper
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1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
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2 (15 ounce) cans black beans, divided
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1 tablespoon chili powder (adjust to taste)
Instructions
- PREPARE CHILI:
- In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
- Add poblano pepper and cook for about 2 minutes.
- Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
- Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
- Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
- Drain the remaining can of beans and lightly mash.
- To thicken, add the crushed black beans and adjust spices and liquid as needed.
- Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
- TAMALE DOUGH:
- Place corn husk in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, about 2 hours.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough:
- If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
- In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add the rest of the corn (1 1/2 cups) to masa mixture.
- Assemble:
- Preheat oven to 425 degrees F.
- In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
- Spray corn husk or baking dish (if not using husk).
- Spread half of cornmeal mixture on the husk or bottom of the dish.
- Spread warm chili on top of the cornmeal.
- Sprinkle green chilies on top of the chili.
- Evenly spread the remaining cornmeal mixture on top.
- Sprinkle remaining cheese on top.
- Loosely cover with foil and bake for 20 minutes.
- Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
- Remove from oven and cool for 10 minutes.
- Serve with Cilantro Cream Recipe #171578.