Smitty's Grill's steak chili and iron skillet corn bread

Smitty's Grill in Pasadena shares its recipe for chili and corn bread. Recipe (Glenn Koenig / Los Angeles Times)

3 (14.5 ounce) cans diced tomatoes

3 cups beef broth

4 pounds flap meat, cut into large dice

In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

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 10 cups (2½ quarts) of chili. While the chili is cooking, make the corn bread.

Each of 12 servings of chili: 403 calories; 36 grams protein; 12 grams carbohydrates; 4 grams fiber; 24 grams fat; 6 grams saturated fat; 95 mg cholesterol; 5 grams sugar; 1,406 mg sodium.

Iron skillet corn bread

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided

1 tablespoon baking powder

1/4 cup creamed corn

1/2 cup plus 1 tablespoon ricotta cheese

4 eggs

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

1. Heat the oven to 375 degrees.

2. In a medium bowl, whisk together 2½ cups flour and the baking powder.

3. In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half 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.

4. Spoon the mixture into a 10½-inch seasoned cast iron skillet or similar-sized greased baking pan.

5. In a medium bowl, whisk together 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.

6. 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.

Each of 12 servings of corn bread: 456 calories; 8 grams protein; 61 grams carbohydrates; 2 grams fiber; 20 grams fat; 9 grams saturated fat; 96 mg cholesterol; 22 grams sugar; 369 mg sodium.

noelle.carter@latimes.com