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Beef & Pinto Bean Chili
with Cheddar Cornbread Topping
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Time55 min
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Servings4
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NutritionEst. 830 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
We’re kicking off autumn with one of our favorite cool-weather staples: savory, smoky chili. Creamy pinto beans and spiced beef, simmered together in a tangy tomato sauce, deliver all the comforting flavors of the dish. For a classic touch, we’re also baking a cornbread-inspired topping on top. Tangy fromage blanc (a creamy fresh cheese) adds cooling contrast when drizzled over it all.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 Cage-Free Farm Egg
- ⅔ cup Yellow Grits
- 1½ cups Pinto Beans
- 1 15-Ounce Can Crushed Tomatoes
- 4 oz Cheddar Cheese
- 2 cloves Garlic
- 2 Scallions
- 1 Tbsp Honey
- ¼ cup Fromage Blanc
- 2 tsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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½ cup Biscuit Baking Blend (All-Purpose Flour & Baking Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions. Cut the white bottoms into ½-inch pieces and thinly slice the green tops, keeping them separate. Grate the cheese on the large side of a box grater. Drain and rinse the beans.
2
Start the chili:
In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Add the garlic, spice blend, and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
3
Make the batter:
While the beef cooks, in a medium bowl, combine the grits, baking blend, egg, honey (kneading the packet before opening), 1 tablespoon of olive oil, and ¼ cup of water. Season with salt and pepper. Stir to thoroughly combine. Gently fold in the cheese.
4
Finish the chili:
Add the beans, tomatoes, and 1 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 8 to 9 minutes, or until slightly thickened and thoroughly combined. Turn off the heat. Season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the chili to a baking dish.)
5
Top & bake the chili:
Using a spoon, top the finished chili with equal-sized scoops of the batter, leaving some space between the scoops. Season with salt and pepper. Bake 17 to 19 minutes, or until the batter is set and cooked through. Remove from the oven. Let cool for at least 2 minutes before serving.
6
Serve your dish:
Garnish the baked chili with the green tops of the scallions. Serve with the fromage blanc on the side. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions. Cut the white bottoms into ½-inch pieces and thinly slice the green tops, keeping them separate. Grate the cheese on the large side of a box grater. Drain and rinse the beans.
2
Start the chili:
In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Add the garlic, spice blend, and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
3
Make the batter:
While the beef cooks, in a medium bowl, combine the grits, baking blend, egg, honey (kneading the packet before opening), 1 tablespoon of olive oil, and ¼ cup of water. Season with salt and pepper. Stir to thoroughly combine. Gently fold in the cheese.
4
Finish the chili:
Add the beans, tomatoes, and 1 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 8 to 9 minutes, or until slightly thickened and thoroughly combined. Turn off the heat. Season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the chili to a baking dish.)
5
Top & bake the chili:
Using a spoon, top the finished chili with equal-sized scoops of the batter, leaving some space between the scoops. Season with salt and pepper. Bake 17 to 19 minutes, or until the batter is set and cooked through. Remove from the oven. Let cool for at least 2 minutes before serving.
6
Serve your dish:
Garnish the baked chili with the green tops of the scallions. Serve with the fromage blanc on the side. Enjoy!
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