Chili Cornbread

DIRECTIONS

Thaw CP:  Thaw beef and eggs, if frozen, under refrigeration at 41°F (5°C).

1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice onion and bell pepper ½-inch. Drain preminced garlic. Chipotle peppers finely chopped. Rinse and drain beans. Trim thick ends from cilantro and finely chop.
2. Chili: Heat oil in a large stockpot or steam-jacketed kettle over medium heat. Add onions, minced garlic, and first measure of salt and cook for 3 to 4 minutes. Add beef and cook for 6 to 8 minutes until no longer pink, breaking up beef with metal spatulas.  
3. In a small bowl, combine granulated garlic, onion powder, chili powder, black pepper, second measure of salt, cumin, paprika, and oregano.  Add spices to beef mixture, stirring to evenly distribute seasoning. Cook for 1 minute until fragrant.
4.  Combine warm water and vegetable base; whisk until fully incorporated. Add reconstituted vegetable broth, tomato paste and chipotle peppers to pot, whisking to combine. Bring to a simmer.
5.  Add diced tomatoes, black beans, chickpeas, kidney beans, and bell pepper, stir to combine.  Return to a simmer. Cook for 25 to 30 minutes, stirring occasionally. Remove from heat and CP: Hold hot at 135°F (57°F) for use in Step 12. 
6. Cornbread: Preheat oven to 375°F (191°C).
7. In a mixer bowl with whisk attachment, combine cornmeal, flour, sugar, dry milk, baking powder, and salt.  Mix ingredients on low speed for 1 minute. Add cilantro and whisk for 30 seconds to combine.
8. In a separate bowl, whisk together second measure water, oil, and egg until blended.
9. Add liquid mixture to dry mixture and mix on low speed for 1 minute. Scrape down sides and bottom of the bowl.  Mix for an additional 1 minute. Do not over mix; batter may be lumpy.  Scrape bottom and sides of bowls to mix in any remaining dry ingredients by hand.
10. Spray each pan with non-stick cooking spray.
11. Add 1-¼ gal of the chili mixture to each pan, spread into an even layer. Sprinkle 2-½ cups of cheese evenly over the chili in each pan.
12. Pour 1-¾ qt of cornbread batter on top of the cheese layer.  Lightly spread the cornbread batter evenly to the sides of the pan.
13. In a convection oven, bake at 375°F (191°C) on low fan for 50 to 55 minutes.  CCP:  The internal temperature must reach 165°F (74°C) for 15 seconds.  The chili will be bubbling at the edge of the pan, and the cornbread surface will be cracked and golden brown.
14. Remove pans from oven and let rest 20 to 30 minutes before cutting and serving.
15. Cut 4 x 6.  Serve immediately or CP: hold hot at 135°F (57°C).