a recipe shared by the Cams!
Ingredients - for the Chili:
Ingredients - for the Cornbread:
(We found the cornbread in the recipe to be dry. The Bob's Red Mill cornbread recipe is recommended, or use another cornbread recipe. In terms of quantity, we doubled the original cornbread recipe, approx 1.5 cups of cornmeal.)
Directions:
Move a rack as close to the heating element as possible and heat the broiler. Finely dice half of the onion and set aside for later.
Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños (if using) and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they may be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée.
Heat oven to 425 degrees. In a large Dutch oven (we used our large lidded everyday pot - add diameter?), heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread.
Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.