There’s nothing better than warm chili on a cold evening, especially when it’s made from beer! This no-nonsense chili will keep the crowd or family happy and warm, wanting seconds. Remove the meat for any vegan lovers!
Chipotle Chili with Jalapeño Cornbread
- 2 tbsp Extra Virgin Olive Oil
- 1 lb Ground Meat of Choice pork, turkey, chicken, or chuck
- 1 Yellow Onion chopped
- 4 Garlic Cloves chopped
- 2-3 Sweet potatoes 1 lb, peeled and cut into ½-inch pieces
- 2 tbsp Chipotle Chili Powder
- 2 tsp Ground Cumin
- 28oz Whole Tomatoes San Marzano is the best
- 26oz Crushed Tomatoes Pomi is the best
- 15oz Kidney Beans drained and rinsed
- 15oz Pinto Beans drained and rinsed
- 15oz Black Beans drained and rinsed
- 1 ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 2 cups Lager Beer of choice
- Green Onions sliced for topping
- Sharp Shredded Cheese optional
- Sour Cream optional
- 1 cup Cornmeal I use Bob's Red Mill Medium Grind
- 1 ⅓ cup Buttermilk
- 1 cup All-purpose Flour
- ¼ cup Sugar
- 2 tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 2 Eggs
- ¼ cup Melted Unsalted Butter
- 4oz Diced Jalapeños
- In a large pot or dutch oven, heat the oil over medium heat, and add the ground meat of choice. Once the meat is slightly browned, add the chopped onions and garlic, and cook until onions become translucent about 5 minutes. NOTE: Here I used ground pork, but ground turkey and beef does the trick too. And for a vegan option, begin with the onions and garlic!
- Add the spices: chipotle chili, cumin, salt, and pepper and let it toast a bit, about 2 minutes.
- Add the sweet potatoes to the pot and cook for 2 more minutes.
- Add the whole and crushed tomatoes, and break the whole tomatoes with a cooking spoon.
- Add the lager beer to the pot. It may seem like a lot of liquids, but it will cook-off.
- Strain and rinse with water all of the beans: kidney, pinto, and black beans. Add to the pot and stir. Turn up the heat to high and bring it to a boil. Then reduce the heat to medium and simmer, stirring occasionally for 10 minutes. Cover with a lid, and let it cook for an additional 15 minutes. If you're making cornbread, continue on!
- Combine the cornmeal and buttermilk in a large bowl. Let it sit for 10 minutes.
- Preheat the oven to 375° with an iron skillet on the middle rack in the oven.
- Mix the flour, sugar, baking powder, baking soda, and salt.
- Mix in the eggs to the cornmeal-buttermilk, along with the melted butter. Add the dry mixture into the egg mixture and mix well.
- Once mixed add the jalapeños and mix.
- Carefully pull the hot castiron skillet from the oven, and add a 2 tablespoon of butter. It will sizzle and melt instantly.
- Pour the batter into the skillet and cook on the middle rack for 25-30 minutes until a toothpick insert comes out clean.
- Serve a piece of cornbread with the chili, and add green onions, along with any favorite toppings such as cheese, avocados, and sour cream!
- Sauté the meat along with the onions and garlic, and then follow the remaining instructions, only cook on high for 10 minutes before releasing the pressure.
- Sauté the meat, onions, and garlic in a separate skillet. Add it to a crockpot, along with the remaining ingredients. Let it cook on high for 45 minutes.
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