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
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.