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This dish is your favorite childhood chili reimagined with an ultra-creamy cornmeal topping. We sprinkled sharp cheddar and popped it all in the oven for a golden finish. To balance the soft poblano heat, we added a refreshing side of romaine hearts. Seasoned with a healthy dose of salt and pepper and our go-to red wine vinegar for a dash of brightness, they’re the perfect cooling match for a warming meal. Cook, relax and enjoy!
Cooking time:35 minutes
Calories: 515kcal/portion (3 portions - families)
What we send:
1 cup cornmeal (Indian Head stone ground, 4.5 oz)
1 small yellow onion (6.3 oz)
2 cloves garlic (0.4 oz)
1 poblano pepper (5 oz)
2 oz yellow cheddar cheese
12 oz ground beef
2 tsp cumin (0.16 oz)
14.5 oz can whole peeled tomatoes
2 Tbsp red wine vinegar (1 oz)
2 romaine hearts (6 oz each)
What you need:
freshly ground black pepper
Bring 3 cups of water to a boil in saucepan. Slowly whisk in cornmeal and 2 teaspoons salt. Simmer until thickened, about 5 minutes. Cover and remove from heat. Preheat oven to 425°F.
Meanwhile, cut ends off onion. Halve, peel and finely chop. Peel and finely chop garlic. Cut poblano pepper in half, remove stem and seeds and chop. Grate cheddar.
Heat 1 tablespoon oil in a large skillet medium-high. Add onion, garlic and poblano. Cook, stirring, until softened and starting to brown, about 3 minutes.
Add ground beef, cumin, and 2 teaspoons salt. Cook, stirring, until browned, about 5 minutes.
Stir in tomatoes and 1 tablespoon red wine vinegar. Cook, breaking up the tomatoes until most of the liquid has evaporated, about 3 minutes.
6.Bake and serve
Spread cornmeal on top of beef mixture and sprinkle with cheese. Bake until cheese is melted and browned, about 10 minutes. Meanwhile, halve romaine hearts. Mix remaining vinegar with 2 tablespoons oil; season with salt and pepper. Drizzle over lettuce. Enjoy!