Coconut oil, for browning the meat
8 ounces ground pork
8 ounces ground beef
2 cloves garlic, chopped
1 habanero pepper, seeded and chopped
1/2 onion, chopped
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon allspice
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
Splash Worcestershire sauce
1 cup beef stock
1 bunch fresh cilantro, chopped
2 mangoes, chopped
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
Pinch of kosher salt
2 sticks (8 ounces) unsalted butter, melted
3/4 cup whole milk
2 large eggs
1 jalapeno pepper, seeded and chopped
For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
For the muffins: Preheat the oven to 400 degrees F.
Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.