Cajun Chili with Scallion Corn Cakes
A spicy pork chili served up in bowls and topped with corn cakes.
- SCALLION CORN CAKES:
- 1 package Jiffy corn bread mix
- 2 scallions, chopped
- Butter, for griddle
- CAJUN CHILI:
- 1 1/2 lbs. lean ground pork
- 1 tablespoon Mexican chili powder
- 1 tablespoon ground cumin
- 4 shakes Tabasco or Frank's Red Hot sauce
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 bottle of beer
- 1 can (14 oz) crushed tomatoes
- A handful chopped fresh cilantro (optional)
- Kosher salt, to tasted
Follow directions on box of for corn cakes, not corn bread. When batter is prepared, stir in chopped scallions.
Meanwhile, heat a pot over high heat & a skillet or griddle with a nonstick surface over medium-high heat.
Put ground pork into the pot. Season with chili powder, cumin and cayenne sauce, brown for 5 minutes. Add the onion, garlic, celery and bell peppers and cook for another 3 or 4 minutes, stirring occasionally.
Rub the hot griddle with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto griddle to form up to 4-inch corn cakes; cook until cakes begin to bubble and edges become dry, then flip. cook a total of about 3 minutes. Keep finished cakes on a plate in a warm oven until chili is done.
Back to the chili. Add the beer and stir up the bits from the bottom of the pot. Stir in the tomatoes and cilantro. Bring to a boil and season with salt. Top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.