Chili With Cornbread Baked on Top

A recipe to bring to a new mom or dad.

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Pareve
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bowl of chili

This chili with cornbread is my favorite thing to make for parents of newborns. It's a delicious way of showing you care and are excited for and supportive of the new family.

The art of bringing food to a new mom (or dad) isn't just in choosing a recipe and making it. The whole point of bringing a meal is to be helpful and supportive, so you want to bring everything in a way that's as low maintenance as possible. I bring things in recyclable or disposable containers, and make it clear that I don't expect them to be returned. Often, I buy a new dish, bake the food in it, and give the meal and the dish to the family as a gift. When I bring the food I try to include a note about what's in everything, and I make an effort not to stay too long when I'm dropping off the food (unless I'm invited to stick around).

Ingredients



For Chili

1 large onion, chopped
1 large green bell pepper, chopped
2 Tablespoons olive oil
1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
1 14oz can tomato sauce
1 14oz can diced tomatoes with juice
1 19 oz cans beans, your choice
12 oz frozen corn
1 poblano chili pepper, seeded and minced
1 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 Tablespoons chili powder
2 Tablespoons molasses
1/2 teaspoon cumin
1/2 teaspoon garlic powder

For Topping

1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
1 Tablespoon apple cider vinegar
1 cup flour
1 cup cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons vegetable oil

Yield:

6-8 servings

Prep:

Cook:

Total:

Categories: Entree, Autumn, healthy, new mom, Vegetarian, Shabbat

Directions

Preheat oven to 400F. Lightly oil a 9x13" casserole dish and set aside.

In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.

To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.

In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.

Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.

Garnish with grated cheese, chopped green onions, and sour cream.

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Tamar Fox

Tamar Fox is a writer and editor living in Philadelphia. Her children's book, No Baths at Camp, was published in 2013 by Kar-Ben, and her writing has appeared in The Washington Post, the Jerusalem Post, Tablet Magazine, TheJewniverse.com, and many other publications.