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 2 1/2 quarts of chili. While the chili is cooking, make the corn bread.
Nutrition information: Per serving: 403 calories, 36 grams protein, 12 grams carbohydrates, 4 grams fiber, 24 grams fat, 6 grams saturated fat, 95 milligrams cholesterol, 5 grams sugar, 1,406 milligrams sodium.
Iron Skillet Corn Bread
Adapted from Smitty's Grill in Pasadena, Calif.
2 1/2 cups flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
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
HEAT the oven to 375°.
WHISK together in a medium bowl, 2 1/2 cups flour and the baking powder.
STIR together in a large bowl the creamed corn, ricotta cheese, eggs, vegetable oil, 1/2 cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.
SPOON the mixture into a 10 1/2-inch seasoned cast-iron skillet or similar-sized greased baking pan.
WHISK together in a medium bowl the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.
BAKE the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.
Nutrition information: Per serving: 456 calories, 8 grams protein, 61 grams carbohydrates, 2 grams fiber, 20 grams fat, 9 grams saturated fat, 96 milligrams cholesterol, 22 grams sugar, 369 milligrams sodium.