Low and Slow Chili with Jalapeño Cheddar Cornbread

This hearty chili is a true meat-lover's dream, inspired by my dad’s love for rich, savoury flavours. Loaded with tender round roast, crispy bacon, and ground beef, it simmers low and slow for ultimate flavour!

You can pair it with rice, toasted bread, baked potatoes, or even this delicious jalapeño cheddar cornbread!

Chili, spicy, cheesy, shareable

Yield: 8

Author: Kirsten Deneka

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Low & Slow Chili with Jalapeño Cheddar cornbread

Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M

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Ingredients

For chili:

• 8 slices of bacon
• 1.5 lb round roast
• 1 lb of ground beef
• 1 sweet onion
• 1 red pepper
• 1 jalapeño diced
• 3 garlic cloves (grated)
• 2 tbsp tomato paste
• 1 can Guinness beer
• 3 cups beef broth
• 1 can crushed tomatoes (797 mL)
• 1 can Pinto beans
• 1 can Kidney beans
• 1 tsp liquid smoke
• 2 tbsp Worcestershire sauce
• 2 tsp red wine vinegar

Spice mix for chili:

• 3 tbsp chili powder
• 1 1⁄2 tbsp cumin
• 1 tsp dried mustard
• 1 tsp garlic powder
• 2 tsp oregano
• 2 tbsp brown sugar
• 2 tsp salt + more to taste
• Pepper to taste

For the cornbread:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• Corn off of one cob
• 1 jalapeño
• 1 green onion
• 1/2 cup cheddar
• 1 cup buttermilk
• 1 egg
• 2/3 cup melted butter
• 1/2 cup creamed corn
• 3 tbsp sour cream

Instructions

For chili:

1. Preheat the oven to 350 F.
2. Heat a large dutch oven on medium heat. Slice the bacon into small pieces and brown until crispy. Add the bacon to a bowl and discard the grease.
3. Cube the round roast into small pieces and season with salt and pepper.
4. Add a couple tablespoon of oil to the pot and sauté the cubes and ground beef until browned. Remove and add to the same bowl as the bacon.
5. Sweat the onion, red pepper, and jalapeño for about 7-10 minutes until softened. Season with salt and pepper. Add back in the beef and bacon.
6. Add the spice mix, tomato paste, and garlic. Cook for another 3 minutes. Add crushed tomatoes, beer, broth and beans. Stir to combine and add liquid smoke and Worcestershire.
7. Cover and transfer to the oven for 4 hours, stirring every hour.
8. When it’s ready, add in red wine vinegar and season with additional salt & pepper to taste.
9. Top with your favourite toppings; mine are sour cream, cheddar cheese, green onion, pickled jalapeños, and tortilla chips.

For the cornbread:

1. Preheat oven to 400F.
2. Add dry ingredients and fresh corn, jalapeño, green onion and cheese in a large bowl.
3. In a separate bowl add buttermilk, melted butter, egg, creamed corn and sour cream and whisk to combine.
4. Fold buttermilk mixture into the dry ingredients until combined. Line a 9x9 baking dish or a cast iron pan with parchment paper, and pour in the batter. Top with any extra sliced jalapeño.
5. Bake for 35-40 minutes or until a toothpick runs clean when inserted. Brush with melted butter, serve warm with chili and enjoy :)

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