Chili Poke Bread
 
Makes 12 cups
Ingredients
  • 2 pounds lean ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon kosher salt
  • 6 cups beef broth
  • 1 (28-ounce) can diced tomatoes
  • 2 (15.5-ounce) cans dark red kidney beans, drained
  • Cheesy Cornbread (recipe follows)
  • Garnish: shredded sharp Cheddar cheese, sliced green onions, sour cream
Instructions
  1. In a large Dutch oven, cook beef over medium-high heat, stirring frequently, until browned. Add onion, bell pepper, and garlic; cook, stirring occasionally, until onions are tender, 5 to 6 minutes.
  2. Add chili powder, oregano, and cumin, and cook for 3 to 4 minutes more. Add salt, broth, and tomatoes; bring to a boil. Reduce heat to medium-low, and let simmer, uncovered, stirring occasionally, for 45 minutes.
  3. Add beans, and cook, stirring occasionally, until thickened, about 30 minutes more.
  4. Using the end of a wooden spoon, poke holes all over the top of the warm Cheesy Cornbread, going halfway through cornbread. Pour desired amount of chili over top. Serve with remaining chili. Garnish with cheese, green onions, and sour cream, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chili-poke-bread/