Ranchero Chili with Cubanelle Cornbread | Publix Super Markets
Ranchero Chili With Cubanelle Cornbread
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Cooking tools:
- Instant-read thermometer
- Stockpot
- Cake pan
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Mixing bowl
- Baking sheet
- Spoon
- Stove
- Oven
- Saucepan
- Serving knife
Ingredients
- 2 cloves garlic
- 2 lb boneless chuck roast
- 2 tablespoons canola oil
- 1 (3.65 oz) chili starter kit (with masa flour)
- 1 cup trinity mix (diced fresh onions, bell peppers, and celery)
- 2 cups unsalted beef stock
- 1 (14.5 oz) can diced tomatoes
- 2 cups tomato-vegetable juice (spicy or regular)
- 1/2 cup water
- 1/2 cup sliced green onions
- 2 oz sharp cheddar cheese
- Cooking spray
- 1 medium cubanelle pepper
- 1 (8.5 oz) box corn muffin mix
- 1 large egg (or 1/4 cup egg substitute)
- 1/3 cup whole milk
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