Jalapeno Cornbread with Beefy Chili Sauce

Steak with Vegetable Chili Sauce

1 ½ pounds beef steak

1 ½ teaspoons salt

1 teaspoon ground pepper

1/4 cup olive oil

3 cloves garlic

¼ cup diced carrots

¼ cup diced green chili peppers

¼ cup minced onions

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon cayenne pepper

1 cup beef broth

1 cup red wine

Heat oil in large oven proof kettle and sauté garlic, carrots, chili peppers and onions until translucent, about 5 to 10 minutes. Add meat seasoned with salt and pepper and cook several minutes on each side until meat starts to brown. Add all of the remaining ingredients and simmer with the lid off until the liquid reduces by about half and then cover and bake in the oven for about 20 minutes at 350. Make cornbread. After cornbread is ready remove the lid and gently pour the cornbread over the top of the meat and sauce and bake, uncovered for 30 minutes until top of cornbread is browned. To serve cut the top into serving pieces and gently remove one and place it in a bowl and top with meat, sauce and a dollop of sour cream and top with minced green onions.

Jalapeno Cornbread

¼ cup sharp cheddar cheese, grated

2 minced jalapeño peppers

1 small can cream style corn

1/2 cup cornmeal

2 eggs

½ teaspoon salt

½ teaspoon baking soda

¼ cup buttermilk

¼ cup vegetable oil

In a mixing bowl combine cheese, jalapeno’s, corn, cornmeal, eggs, salt, baking soda, buttermilk, and the oil. Pour the batter . Bake until golden, about 35 minutes.


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