Secret Recipe comes to us from Smitty’s in Pasadena, California. Many consider Smitty’s the best dining room away from home since they prepare delicious American comfort foods.
Smitty’s makes a rich and hearty chili with corn bread which is perfect for these cold winter nights. You can recreate this popular dish by following the recipe below.
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Your OMAD should be a Vegan Protein Smoothie
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Ingredients:
Steak Chili:
- 2/3 cup corn oil
- 2 onions, chopped
- 2 tablespoons minced garlic
- 2 shallots, minced
- 2 jalapenos, minced
- 2 tablespoons ancho chile powder
- 2 tablespoons New Mexico chile powder
- 1/4 cup dried oregano
- 3 tablespoons cumin
- 4 teaspoons salt
- 1/4 cup tomato paste
- 2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
- 3 (14.5 ounce) cans diced tomatoes
- 3 cups beef broth
- 4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)
Directions:
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In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapenos and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.
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Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.
Iron Skillet Corn Bread:
- 2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
- 1 tablespoon baking powder
- 1/4 cup creamed corn
- 1/2 cup plus 1 tablespoon ricotta cheese
- 4 eggs
- 1/3 cup vegetable oil
- 1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
- 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
- 1 teaspoon salt
- 1/2 cup fresh corn kernels
- 1/2 cup (1 stick) plus 3 tablespoons butter, melted
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Heat the oven to 375 degrees F.
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In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.
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In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels.
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Stir in the flour mixture a little at a time until incorporated.
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Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.
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In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.
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Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.
Serves 12
Source: LA Times
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Until Next Time… Be Well!
Kind Regards,
RSN