Steak chili and skillet corn bread from Smittys in Pasadena

Ingredients

• Steak chili
• 2/3 cup corn oil
• 2 onions, chopped
• 2 tablespoons minced garlic
• 2 shallots, minced
• 2 jalapeños, minced
• 2 tablespoons ancho chile powder
• 2 tablespoons new mexico chile powder
• 1/4 cup dried oregano
• 3 tablespoons cumin
• 4 teaspoons salt
• 1/4 cup tomato paste
• 2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
• 3 (14.5 ounce) cans diced tomatoes
• 3 cups beef broth
• 4 pounds flap meat, cut into large dice
• In a large, heavy-bottomed pot, heat the oil over medium heat until hot. stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. stir in the ancho and new mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. add the beef broth and bring to a boil, stirring occasionally.
• Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. stir occasionally, checking to make sure the heat is gentle and the chili does not burn. taste and adjust the seasoning as desired. this makes about 10 cups (2½ quarts) of chili. while the chili is cooking, make the corn bread.
• Each of 12 servings of chili: 403 calories; 36 grams protein; 12 grams carbohydrates; 4 grams fiber; 24 grams fat; 6 grams saturated fat; 95 mg cholesterol; 5 grams sugar; 1,406 mg sodium.
• Iron skillet corn bread
• 2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
• 1 tablespoon baking powder
• 1/4 cup creamed corn
• 1/2 cup plus 1 tablespoon ricotta cheese
• 4 eggs
• 1/3 cup vegetable oil
• 1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
• 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
• 1 teaspoon salt
• 1/2 cup fresh corn kernels
• 1/2 cup (1 stick) plus 3 tablespoons butter, melted

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