| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 strips bacon
- 3 pounds boneless beef chuck, 1-inch cubes
- Kosher salt and freshly ground black pepper
- Oil, if needed
- 2 medium carrots, chopped
- 1 jalapeno, minced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon baharat
- 1 teaspoon chili powder
- One 14-ounce can fire-roasted diced tomatoes
- One 14-ounce can beef broth
- Two 14-ounce cans chickpeas, drained
- 1/2 cup golden raisins
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- 1 stick unsalted butter, melted and cooled
- 1 cup whole milk Greek yogurt, plus more for serving
- 1 tablespoon honey
- 1 jalapeno, minced
- Chopped fresh parsley, for garnish
Instructions
- For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
- Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
- Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 537 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 36 g |
| Cholesterol | 115 mg |
| Sodium | 823 mg |
| Serving Size | 1 of 12 servings |
| Calories | 537 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 36 g |
| Cholesterol | 115 mg |
| Sodium | 823 mg |
Reviews
Easy to make super delicious. Could not find baharat so I used Chinese five spice. Everything was very good. Thanks Molly. PS always love your smile when you test your food
Delicious. I halved the Jalapeño I braised on the long side so I need to add more broth. It was a little dry. Cooked the biscuits on the stew. I did not find them to be soggy.
Only had 1.6lbs of cut beef so added 1.5lbs of ground beef.
Not typically the flavors we enjoy, but this was good! Thanks Molly!
Not typically the flavors we enjoy, but this was good! Thanks Molly!
Just made this over the weekend. Absolutely loved the flavors (baharat is what makes this recipe distinct). I substituted black beans for the chickpeas because I am not that big a fan of chickpeas. Takes some time to make but well worth the effort. I loved the cornbread on top of the stew. So, so good.
This was a good dish. I listened to other reviews and decided to make the cornbread separately, which worked well. I halved the recipe and used sazon instead of baharat due to staying with the cornbread flavor profile. I put dish in the oven at 350 for 2 hours. Added a little more liquid at the end but overall beef was tender and chickpeas were still intact. Good recipe! I love molly and her show!!!
Loved this concept when I saw the show so made it Sunday, except I made it vegetarian. Another keeper from Molly Yeh. It was so good. The recipe is very forgiving for substitutions. Did not have Greek yogurt so used sour cream for the cornbread and self-rising cornmeal. I also made her potato skins (but no chicken skin) … They are so good…added insides of the potatoes to the stew. Googled baharat and made my own with what I had…ground Cloves, cinnamon, pepper, paprika, nutmeg. The leftovers were even better than Sunday. It is a lot of cornbread as other reviewers said but we loved it. It does soak up the juice which there is not a lot off as she said when she made it on the show so maybe 1/2 the corn bread recipe for those that did not like that part.
I loved every bit of this recipe. The flavors and aroma were delightful. I almost omitted the chickpeas because I’m not a big fan of them but they observed so much of the broth that I actually ended up enjoying them. I will add more grapes next time; they were little flavor bombs having observed the broth, while retaining their inner sweetness. When I came to the cornbread part I had more liquid than shown in the video so even though my cornbread cooked thoroughly it was a little soggy. Next time I’ll either remove some liquid or cook the cornbread separate.
For me, this was not a great dish. For the spice I used Penzy’s Turkish seasoning and made it with pork because I don’t like beef. The meat part was ok. The cornbread was excellent but didn’t go with the spices in dish. I tried jasmine rice the first round of leftovers and that didn’t go either. I tried biscuits the second round of leftovers and those went much better. For the second round, I also combined roasted chopped peanuts, minced red onion, juice of one lime and chopped cilantro and put that mixture on top. It added some much-needed freshness and was alot better. Maybe I “ruined” it by using a different spice, but I didn’t like it well enough to make it again.
Absolutely delicious! I recommend mixing up your own baharat if you can’t find it, it’s well worth it and it’s easy
This is delicious. My only recommendation would be to remove the cornbread after cooking. It absorbs all the liquid so the next day there is no moisture in your chili