Caution Flag Chili with Flat Tire Toppers

Ingredients

• 1 cup beef stock 
• 1 cup beer ()
• 6 servings butter softened for greasing a griddle
• 1 can black beans rinsed drained
• 2  chipotles in adobo chopped
• 1 package corn muffin mix for corn pancakes, listed on the side of the box (recommended: Jiffy, made to package directions )
• 1.5 teaspoons cumin 
• 28 ounce canned tomatoes fire roasted crushed canned
• 3 cloves garlic chopped
• 2 tablespoons grill seasoning 
• 2 pounds ground sirloin 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 2  poblano peppers seeded thinly sliced
• 2  scallions chopped
• 0.5 cup steak sauce (recommended: Peter Luger or A1)
• 2 tablespoons worcestershire sauce 

Equipment

• frying pan
• pot
• grill

Directions

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