Caution Flag Chili with Flat Tire Toppers

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 turns of the pan
• 2 poblano peppers
• seeded and thinly sliced
• 2 pounds ground sirloin
• 1 medium onion
• chopped
• 3 to 4 cloves garlic
• chopped
• 2 tablespoons grill seasoning
• a couple of palm fulls
• 2 tablespoons Worcestershire sauce
• eyeball it
• 2 chipotles in adobo
• chopped
• plus 1 tablespoon of the sauce
• 1/2 cup steak sauce (recommended: Peter Luger or A1)
• 1 cup beer (1/2 a bottle)
• 1 cup beef stock
• 1 (28-ounce) can crushed fire roasted tomatoes
• 1 package corn muffin mix (recommended: Jiffy
• made to package directions for corn pancakes
• listed on the side of the box)
• Softened butter
• for greasing a griddle
• 1 can black beans
• rinsed and drained
• 1 1/2 teaspoons cumin
• half a palm full
• 2 scallions
• chopped

Instructions

1. Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat.
2. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat.
3. Break up beef and brown it a couple of minutes then add the onions and garlic.
4. Season the meat with grill seasoning, Worcestershire and chipotles in adobo.
5. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer.
6. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.
7. Heat a nonstick griddle pan over medium heat.
8. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes.
9. Season beans with cumin.
10. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion.
11. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side.
12. You should be able to make 6 cakes in 2 batches.
13. Top bowlfuls of the chili with flat tire toppers and serve.
14. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird).
15. Put all firearms away before serving.