1lbGround meat of choicepork, turkey, chicken, or chuck
2-3Sweet potatoes1 lb, peeled and cut into ½-inch pieces
2tbspChipotle chili powder
28oz Whole tomatoesSan Marzano is the best
26ozCrushed tomatoesPomi is the best
15ozKidney beansdrained and rinsed
15ozPinto beansdrained and rinsed
15ozBlack beansdrained and rinsed
1 ½ tspKosher salt
¼ tspFreshly ground black pepper
2cupsLager beer of choice
Green onionssliced for topping
Sharp shredded cheeseoptional
1 cupCornmealI use Bob's Red Mill Medium Grind
1 ⅓ cupButtermilk
¼ cupMelted unsalted butter
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.