Name: Chili & Jalapeño Cheddar cornbread
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Ingredients: 1.5-2 pound round roast (can sub for 2 pounds of ground beef); 1 package of bacon diced; 1 sweet onion diced; 1 red pepper diced; 1 jalapeño diced; 3 garlic cloves grated; 1 can green chillies; 2 tbsp tomato paste; 3 tbsp chili powder; 1 1/2 tbsp cumin; 1 tsp dried mustard; 1 tsp garlic powder; 2 tsp oregano; 2 tbsp brown sugar; 2 tsp salt + more to taste; Pepper to taste; 1 can Guinness beer; 1/2 cup beef broth; 1 can crushed tomatoes (797 mL); 1 can pinto beans; 1 can kidney beans; 1 tsp liquid smoke; 2 tbsp Worcestershire sauce; 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; Corn off of one cob; 1 jalapeño

Instructions

For chili:

Brown bacon in a large pot then remove. Brown rest of meat, season and remove. Add a couple tbsp of oil and sauté onion, red pepper, and jalapeño until softened.
Add seasonings, tomato paste and garlic. Add meat back in the pot along with the crushed tomatoes, beer, broth and beans. Stir to combine and add liquid smoke and Worcestershire.
Simmer on low for at least two hours or up to four, checking for seasoning after 1 hour.

For cornbread:

Add dry ingredients and fresh corn, jalapeño, green onion and cheese in a large bowl. In a separate bowl add buttermilk, melted butter, egg, creamed corn and sour cream and whisk to combine. Fold mixture into the dry ingredients and pour into a 9x9 baking dish or a cast iron pan and top with any extra sliced jalapeño.
Bake at 400 F for 35-40 minutes or until a toothpick runs clean when inserted. Brush with melted butter, serve warm with chili and enjoy :)

Chili & Jalapeño Cheddar cornbread