Fancy Chili and Jalapeño Popper Cornbread

Fancy Chili combines bacon, ground beef, and short ribs with beans, tomatoes, and warm spices. Cheesy cornbread muffins make a hearty companion to this slow-simmered pot.

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Why You’ll Love This Recipe

Fancy Chili combines bacon, ground beef, and short ribs with beans, tomatoes, and warm spices.
Brown the meats in batches for flavor, then use the wine and broth to loosen the browned bits.
Serve the Gouda as a topping and offer the cornbread alongside.

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Ingredients

Brown the meats in batches for flavor, then use the wine and broth to loosen the browned bits. Keep the cornbread ingredients separate from the chili.

1lb bacon
1lb ground beef
2lb beef short ribs
1 onion
2 celery ribs
1 green bell pepper
1 can kidney beans
1 can pinto beans
6oz tomato paste
28oz crushed tomatoes
1 package of baby Bella mushrooms
1 cup red wine
5 cups chicken broth
1 cup Gouda cheese
1 package cornbread
1 egg
1/3 cup milk
1 cup cheddar cheese
2tbs sea salt
1tbs chili powder
1tbs paprika
1tbs garlic powder
1tbs turmeric
1tbs black pepper
1tbs cumin
1tbs Italian seasoning
2tbs Worcestershire sauce
Jalapeño slices and bacon bits, optional cornbread toppings

How To Make Fancy Chili and Jalapeño Popper Cornbread

Brown the meats

Render the chopped bacon in a Dutch oven and remove it. Sear the short ribs in the drippings and remove them. Brown the ground beef and set it aside.

Build the chili

Cook the onion, pepper, and celery for five minutes. Add tomato paste, then deglaze with wine and broth. Add crushed tomatoes, canned beans, mushrooms, meats, and seasonings.

Simmer

Bring to a simmer, reduce the heat, and cook gently for about three hours, until the ribs are tender. Remove bones before serving.

Bake the cornbread

Mix the cornbread mix with the egg and milk, then gently stir in cheddar. Divide into a greased muffin pan in 1/4 cup portions. Add optional jalapeño and bacon toppings. Bake at 400°F for about 13 minutes, until cooked through. Serve with chili and Gouda.

Recipe Variations

Serve the Gouda as a topping and offer the cornbread alongside.

Tips for Success

Simmer gently and stir occasionally so the thick chili does not catch on the bottom.
Brown the meats in batches for flavor, then use the wine and broth to loosen the browned bits. Keep the cornbread ingredients separate from the chili.

Frequently Asked Questions

Can I make the cornbread separately?

Yes. Bake the muffins while the chili simmers and serve them on the side.

How can I change the serving or topping?

Serve the Gouda as a topping and offer the cornbread alongside.

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