Hearty Chili with Jalapeno & Cheddar Cornbread
There are a few leaves changing color on the tree outside of our house - which means its chili season. Sadly, I didn’t realize the magic of eating cornbread with chili until I was a teenager. It’s such a classic pairing. This chili has a base of tomatoes, chicken stock and red wine making it extra hearty and a little bit rich. The richness is balanced out with lots of dried herbs, and a touch of smokiness from the adobo pepper. The cornbread is a classic buttermilk based bread, with a touch of honey for some sweetness and filled with sharp cheddar cheese and spicy jalapeños. This dinner is an all-around treat!
Ingredients
Chili
1 pound ground turkey, chicken, or beef
2 cans beans
24 ounce can diced tomatoes
1 medium white onion
2 tablespoons minced garlic
1 tablespoon Italian seasonings
1 tablespoon oregano
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon cumin
1 Adobo pepper
1/3 cup chicken stock
1/4 cup red wine
1 tablespoon tomato paste
Cornbread
2 cups Buttermilk
1 Egg
2 tablespoons honey
1 cup shredded Cheddar Cheese
1 diced Jalapeno
1 1/2 cups Cornmeal
1 cup flour
2 tablespoons honey
8 tablespoons butter, melted
1 tablespoon house seasoning
4 teaspoons baking powder
Cook Time: 60 minutes
Total Time: 70 minutes
Recipe
Preheat oven to 425 degrees
In a heavy-bottom pot, heat a few tablespoons of oil over medium heat.
Finely chop the white onion, and place in oil. Stir until fragrant - about 5 minutes.
As the onions are cooking, in a food processor combine about 1/4 can of diced tomatoes and the adobo pepper. Pulse a few times until the pepper is blended with the tomatoes. You don’t want to puree them together - you still want some chunks! Set aside.
When the onion is fragrant, add 1/4 cup red wine to deglaze the pan and stir until it begins to thicken a bit.
Then, add ground meat, 2 tablespoons minced garlic, 1 tablespoon Italian seasonings, 1 tablespoon oregano, and 1/2 tablespoon cumin. Stir until fully combined and meat is cooked through.
Once meat is cooked, add the adobo pepper and tomato blend, the rest of the canned tomatoes, beans, tomato paste and chicken stock. Then, stir in 1 tablespoon chili powder and garlic powder.
Let simmer, and stir occasionally.
To make cornbread, begin by placing a cast-iron skillet or other baking dish in the oven to warm it.
In a medium bowl, combine the 1 1/2 cups cornmeal, 1 cup flour, 1 tablespoon house seasoning and 1 teaspoon salt. Whisk together.
In a separate bowl, whisk together 2 cups buttermilk, 1 egg, 2 tablespoons honey and 4 tablespoons of melted butter. Whisk together.
Once wet ingredients are mixed together, pour over dry ingredients. Add cheddar cheese and diced jalapeños and fully incorporate into the batter.
Take the cast-iron skillet out of the oven and pour in the remaining 4 tablespoons of melted butter into the skillet. Be careful - it may splatter!
Then, pour the batter into the skillet and smooth with a spatula. Again - be careful - splattering butter is hot.
Cook for about 20 minutes. or until a toothpick comes out clean. Top with a bit of cheddar cheese and chives. Serve warm alongside the chili!
