Cornbread Cowboy Casserole | Recipes | Roland Foods

Ingredients

• 3 tablespoons Roland® Pure Avocado Oil
• 1 large yellow onion, sliced
• 2 medium bell peppers, diced
• 3 large jalapenos, diced
• 2 1/2 - 3 tablespoons kosher salt, divided
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 can (6 ounces), tomato paste
• 12 cloves garlic, minced
• 2 pounds ground beef
• 28 ounces diced tomatoes
• 1 cup beef stock
• 2 cans (30 ounces) chili beans
• 1 1/4 cups all-purpose flour
• 1 cup cornmeal
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups buttermilk, room temperature
• 4 tablespoons unsalted butter, melted
• 3 large eggs, room temperature
• 1 cup Colby jack cheese, shredded
• Sour cream
• Green onions
• Jalapenos
• Roland® Salsa Macha
• Shredded cheese
• Preheat the oven to 400°F
• Add oil to a Dutch oven, then sauté bell peppers, jalapeños, and onions with a pinch of salt until softened, about 5-7 minutes. Add garlic, the seasonings, and tomato paste to the pot
• Cook until the tomato paste has deepened in color, stirring often, about 3-4 minutes
• Add the ground beef with lots of salt and break the beef into chunks. Cook until the beef is browned
• Add the tomatoes, beans, and beef stock. Lower the heat to a simmer, and cover. Allow the chili to simmer for at least 20 minutes
• While the chili simmers, work on the cornbread topping. In a large mixing bowl, whisk together the dry ingredients of flour, cornmeal, brown sugar, baking powder, baking soda, and kosher salt
• Bake for 17-22 minutes until the cornbread is golden brown
• Top the cornbread with a bit of butter if desired, followed by sour cream, cheese, jalapenos, green onions, and more salsa macha. Enjoy!