Inspired by her love of making stew and cornbread in the same pot, Molly creates a hearty dinner filled with plenty of meat, vegetables and spice! Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3scekaLSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spiced Beef Hot Dish With Bacon Jalapeno CornbreadRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 3 hr 20 minActive: 1 hr 10 minYield: 10 to 12 servingsIngredientsSpiced Beef Hot Dish:3 strips bacon3 pounds boneless beef chuck, 1-inch cubes Kosher salt and freshly ground black pepper Oil, if needed2 medium carrots, chopped 1 jalapeño, minced 1 medium yellow onion, chopped 2 cloves garlic, minced 1 tablespoon baharat 1 teaspoon chili powder One 14-ounce can fire-roasted diced tomatoes One 14-ounce can beef broth Two 14-ounce cans chickpeas, drained 1/2 cup golden raisins Cornbread:1 cup cornmeal1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 large egg 1 stick unsalted butter, melted and cooled 1 cup whole milk Greek yogurt, plus more for serving 1 tablespoon honey 1 jalapeno, minced Chopped fresh parsley, for garnish DirectionsFor the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. For the cornbread: Preheat the oven to 400 degrees F. Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #BeefHotDish #FoodNetwork Molly Yeh's Spiced Beef Hot Dish with Bacon Jalapeno Cornbread | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=oijJNDD9w_Q&feature=youtu.be
