Chili and Cornbread

90 mins
Serves 1
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Directions

  1. 1Dice onions and poblano peppers.
  2. 2Mince jalapeno pepper, leaving seeds in.
  3. 3Grate garlic using a grater.
  4. 4Brown ground beef in batches.
  5. 5Sauté onions, poblano peppers, and jalapenos in the same pot.
  6. 6Add browned beef back to the pot.
  7. 7Add spices and tomato paste and cook for two minutes.
  8. 8Add a can of purple beer, a can of crushed tomatoes, and chicken stock.
  9. 9Stir in Worcestershire sauce and bay leaves.
  10. 10Simmer for at least an hour and a half.
  11. 11In a separate bowl, combine dry ingredients for cornbread muffins.
  12. 12Mix in wet ingredients.
  13. 13Add creamed corn to the mixture.
  14. 14Fill muffin liners with batter.
  15. 15Bake for 15 minutes.
  16. 16Add black beans to the chili.
  17. 17Serve chili topped with cheddar cheese, white onion, pickled jalapenos, avocado, and cilantro.
  18. 18Serve with cornbread muffins and butter.

Ingredients

  • 2 onions
  • 2 poblano peppers
  • 1 jalapeno pepper
  • 5 cloves garlic
  • 1 pound ground beef
  • 3 tablespoons spices
  • 3 tablespoons tomato paste
  • 1 can purple beer
  • 1 can crushed tomatoes
  • 1 cup chicken stock or beef broth
  • 1 Worcestershire sauce
  • 2 bay leaves
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon oil
  • 1 tablespoon sour cream
  • 1 small batch creamed corn
  • 1 cheddar cheese
  • 1 pickled jalapenos
  • 1 avocado
  • 1 cilantro
  • 1 tortilla chips
  • 1 butter
  • 1 honey

Equipment

knifecutting boardbowlgraterpotwooden spoonmeasuring cupwhiskmuffin linersoven