Years ago I used to nanny for this awesome family. Every so often, Kathy (the mother) would make a ton of this on the weekend, especially in the winter time when it was cold (remember, it was Minnesota!). Well, a couple days ago we had a cold snap here in Florida so this sounded so good. I’ve adapted this recipe and I do change it up every so often, omit some of the beans…. it really just depends on how many people I’m cooking for. The recipe below is for a very large batch of it, but you can always freeze the chili then add the cornbread topping when you’re ready to bake. Oh – don’t forget the Beano!!
(I’m sorry – the pictures really don’t do it any justice!!)
¨ 1 medium chopped onion
¨ 2 large cans tomato juice
¨ 2 cans crushed tomatoes
¨ 1 can garbanzo beans (chick peas)
¨ 1 can kidney beans
¨ 1 can navy beans
¨ 1 can chili beans
¨ 1 can black beans
¨ 1 can red beans
¨ 1 cup corn
¨ ¼ cup black olives
¨ 2 tablespoons chili powder
¨ ½ teaspoon oregano
¨ ½ teaspoon cumin
¨ 2 cups shredded Monterey jack cheese (I actually have better luck if i use blocks of cheese & cut it to lay flat on top of the chili)
¨ 2 cups shredded hot pepper jack cheese (I actually have better luck if i use blocks of cheese & cut it to lay flat on top of the chili)
¨ 4 boxes Jiffy corn muffin mix (prepare as directed but do not bake!)
1. Brown onion in large stock pot (use olive oil).
2. Add tomato juice & tomatoes. Bring to boil. Add all the beans (drained & rinsed), corn, black olives & spices. Simmer gently for ½ hour.
3. Pour chili in (2) 9×13 baking dishes (or into individual ramekins). Spread 1 layer of cheese over chili, and then spread a thin layer of prepared muffin mix on top of cheese. Put another layer of cheese on top of muffin mix, then top with remaining muffin mix.
4. Bake at 350 for 35-40 minutes (toothpick should come out of corn muffin top clean).