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Smoky Chipotle Beef Chili with Cheddar Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 1 cup beef broth
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, melted
  • Salt and pepper to taste

Instructions
 

  • Brown the ground beef in a skillet over medium heat with the diced onion and minced garlic until the meat is no longer pink. Drain excess fat.
  • Transfer the beef mixture to the slow cooker. Add the chopped chipotle peppers, diced tomatoes, kidney beans, beef broth, smoked paprika, cumin, and salt and pepper. Stir to combine.
  • Cover and cook on low for 6 to 8 hours until the chili thickens.
  • About 30 minutes before serving, preheat the oven to 400°F. In a mixing bowl, stir together the cornmeal, flour, and baking powder. Add the milk, egg, and melted butter, then fold in the shredded cheddar cheese.
  • Pour the cornbread batter into a greased baking pan and bake for 20 minutes until golden on top.
  • Ladle the chili into bowls and serve with pieces of warm cornbread on the side.

Notes

Let the cornbread cool for a few minutes before slicing so it holds together when dipped into the chili. If the heat from the chipotles runs high, add an extra can of tomatoes at the start to mellow the flavor without changing the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl, Baking Pan