Two Meat Chili With Scallion Cornbread Recipes

Steps:

• Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
• Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
• Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.

Steps:

• In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
• Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.