Layered Chili with Jalapeno Cheddar Cornbread

Good morning! I hope that you had a fabulous Thanksgiving. Are you stuffed from all of the turkey and fixings? I am not one for leftovers so I just went back for seconds and called it a day. Currently,  I am in full Christmas mode, shopping, decorating, baking and writing cards. 

I am also looking for delicious and easy meals to make so that I have more free time to do all of the above. One of my favorite “go to” meals during the winter is chili or soup, as it is hearty, filling and delicious.

Sunday I made my version of  Layered Chili from Ali Larter’s cookbook Kitchen Revelry along with Jalapeno Cheddar Cornbread and it was the perfect ending to the holidays. Spicy, comforting and delicious.

Layered Chili

Recipe from Kitchen Revelry

3 tablespoons chili powder

2 tablespoons ground cumin

1/2 teaspoon dried chili flakes

1/4 cup olive oil

3 cups chopped onions ( from 2 medium)

6 garlic cloves, peeled and minced

1 pound ground beef

1 pound ground pork

1 tablespoon dried oregano

2 tablespoons tomato paste

1 tablespoon sea salt

2 ounces dark chocolate chopped

1  12oz. bottle Guinness or lager beer

2 14oz. cans fire roasted tomatoes

2 151/2 oz. kidney beans, rinsed and drained.

garnish: cheese and sour cream

Directions

Mix the chili powder, cumin, and chili flakes in small bowl. Heat a heavy large non-stick pot over medium heat. add the spices and stir for 30 seconds to 1 minute until fragrant.

Add the oil, then the onions and garlic, saute until beginning to soften, about 5 minutes. Add the ground meats and saute until no longer pink. Add the oregano, tomato paste, salt and chocolate, stir 1-2 minutes. Add the beer and simmer 5 minutes. Add the diced tomatoes and beans. Bring to a boil and reduce heat, simmer for 1 hour until the flavors develop. 

Jalapeno Cheddar Cornbread

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 cup whole milk

2 large eggs

1 Tablespoon fresh lemon juice

1 Tablespoon maple syrup

1 cup coarsely grated sharp cheddar cheese

1/4 cup seeded chopped jalapenos

11/2 tablespoons butter

11/2 tablespoons olive oil

Directions

Position rack in the center of the oven and preheat to 425. Whisk cornmeal, flour, salt, and baking soda in a medium bowl. In another bowl whisk the milk, eggs, lemon juice and maple syrup until well blended. Add the milk mixture to flour mixture, stir to incorporate. Stir in cheese and jalapenos.

Melt the butter with the olive oil in a 10 inch cast iron skillet over medium-high heat. Pour the cornmeal batter into the skillet, the mixture will sizzle. Transfer skillet to the oven and bake for 15-20 minutes, until slightly golden.

Remove skillet from oven and cool the cornbread slightly in the skilled. Cut into wedges and serve.

I hope that you have a great week! Happy December!

P.S:

If you need a little chocolate fix, visit Once Upon a Chocolate Life and try my latest Truffle Brownies. They are scrumptious!

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