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Good Vibes Cooking

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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Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • 1 lb bacon
  • 1 lb ground beef
  • 2 lb beef short ribs
  • 1 onion
  • 2 celery ribs
  • 1 green bell pepper
  • 1 can kidney beans
  • 1 can pinto beans
  • 6 oz tomato paste
  • 28 oz crushed tomatoes
  • 1 package 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
Seasonings
  • 2 tbs sea salt
  • 1 tbs chili powder
  • 1 tbs paprika
  • 1 tbs garlic powder
  • 1 tbs turmeric
  • 1 tbs black pepper
  • 1 tbs cumin
  • 1 tbs Italian seasoning
  • 2 tbs Worcestershire sauce
Also used in the directions
  • Jalapeño slices and bacon bits, optional cornbread toppings

Equipment

  • Dutch oven

Method
 

  1. 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.
  2. 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.
  3. Bring to a simmer, reduce the heat, and cook gently for about three hours, until the ribs are tender. Remove bones before serving.
  4. 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.

Video

Notes

Simmer gently and stir occasionally so the thick chili does not catch on the bottom.