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