Two Meat Chili with Scallion Cornbread
- 2 tablespoons olive oil
- 3 slices center-cut bacon, chopped into 1/2-inch pieces
- 6 cloves garlic, minced
- 2 white onions, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 2 tablespoons chile powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- One 6-ounce can tomato paste
- Two 15-ounce cans fire-roasted tomatoes
- 2 pounds ground beef
- 1 pound ground pork
- Salt and freshly ground black pepper
- 8 cups (2 quarts) beef broth
- Two 15-ounce cans pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- 1/2 cup (1 stick) butter, melted, plus more for greasing skillet
- 1/2 cup light brown sugar
- 2 large eggs
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- Pinch of sugar
- 1 cup buttermilk
- 1 cup sour cream
- 1/2 cup diced jalapeno peppers
- 1/2 cup chopped scallions
Preheat the oven to 375 degrees F.
For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.
Recipe courtesy Nancy Fuller