Chef’s Notes : This recipe started off as a Ratatouille Sloppy Joe recipe. But, it seemed very thick and super sloppy, and I didn’t want to even attempt to eat it between buns. So I changed the recipe, and changed it even more and added to it to where it became like a chili. Thus the name, RataChili!
Plan of Attack:
1. Cook Chili
2. Mix cornbread
3. Assemble & Bake
Ingredients for 3:
Ratachili-
1 tsp olive oil
½ lb extra/lean ground meat (bison, beef, turkey, whatever)
2 cloves garlic, minced
½ yellow onion, diced
2 tsp chili powder
1 tsp dried mustard
1/8 tsp ground cayenne pepper
1 red bell pepper, diced
1 small zucchini, diced
½ C kidney beans, cooked with no salt or rinsed and drained from a can
½ + ¼ C marinara
1 Tbsp water
Salt and pepper to taste
Cooking Spray
Cornbread-
¼ C cornmeal
¼ C whole wheat flour
1 tsp baking powder
1/8 tsp salt
1 egg
½ C milk
1 Tbsp butter, melted
Instructions:
- Preheat oven to 425 degrees
- Heat olive oil in a large skillet over medium-high heat. Brown ground meat, garlic & onion for 5-8 minutes or until meat is fully cooked. Don’t forget to break the meat into small pieces.
- Add chili powder, dried mustard & cayenne pepper, cook 1 minute
- Pour cooked meat/garlic/onion/spice mixture into a bowl; set aside. Reheat the same skillet and add bell pepper and zucchini; cook 3-4 minutes
- Return the meat mixture back into the pan and add kidney beans; cook for an additional 10 minutes
- While meat/veggie mixture cooks, in a bowl combine cornmeal, flour, baking powder and salt.
- Then add to the dry ingredients milk and egg. Temper the melted butter by adding 1 Tbsp of the cornmeal mixture at a time until the butter is cool enough to add into the mix; set aside
- Add marinara & water and cook until thickened. Salt and pepper to taste
- Spray ramekins with cooking spray and fill 2/3rds with the RataChili. Top with a 1/3rd of the cornbread mix
- Bake for 15 minutes
- Enjoy!
Food for Life,
the SupperSmiths, forging one meal at a time
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