Fire Roasted Chili and Jalepeño Cornbread

So last year I gave you all some tips on how to take your chili to the next level! This recipe was requested numerous times and I was saving it for my cookbook (surprise!) but I figured why not? So, you’ll get it here first. This hearty chili will provide the ultimate comfort as you brace the cold + last a few days. Paired with this savory cornbread, you’re in for a simple but flavorful home-cooked meal everyone will love.

Fire Roasted Chili

Combine different elements of heat is my favorite part of this recipe. Roasting the peppers adds so much flavor, paired with sweet tomatoes— this recipe is one to keep in rotation.

What you’ll need:

Olive oil

1 red onion, chopped

3-4 cloves roasted garlic

1-2 jalapeños or poblano peppers, roasted

1lb. ground beef (chuck) or turkey

1/4 cup Tomato paste

1 bag of red kidney beans (soaked overnight) or can (16oz)

1 can diced fire-roasted tomatoes

2 cups broth (chicken or beef)

Seasonings to taste:

Bay leaves

Tony’s

Onion powder

Garlic powder

Ground cumin

Chili Powder

For garnish:

Green onions

Sour cream

Shredded cheese

Cilantro

Jalapeño

Red onions

How to:

1) Pre-heat oven to 400 to roast the garlic and peppers. Cut the top of each garlic clove and remove the outer most layer of skin. Drizzle in olive oil and dash with salt. Wrap in foil.

For the pepper, you can roast on open flames if you have a gas stove, but if not— drizzle in olive oil, dash with salt, and wrap in foil just like the garlic cloves.

2) While the garlic and peppers are roasting, season the meat to taste and set aside. Sautee onions in a large stock pot with olive oil and then add in meat.

3) Add broth and beans— bring to a boil. Add in tomatoes, tomato paste, seasonings to taste.

4) Remove seeds from roasted pepper and dice. Peel garlic and add both to pot.

5) Allow mixture to simmer and cook down until the beans are tender. If need to be thickened, smash some beans or add more paste.

6) Sauteé jalapeños and red onions with salt and olive oil.

Note: Cumin gives chili its taste, so don’t be shy! Pile it on!

7) Pour chili into a bowl and garnish with chopped green onions, cheese, cilantro, red onions, jalapeño, and sour cream. Serve with jalapeño cornbread.

You can make this recipe vegan by adding a bag of Morning Star Crumbles and subbing for vegetable broth.

Jalapeño Cornbread

A spin on my traditional cornbread, this sweet and spicy cornbread paired with the chili make for the perfect combination on a cold day.

What you’ll need:

2 jalapeños, roasted and sliced

1 cup corn meal

1 cup flour

1/4 cup sugar

1/2 cup honey

2 eggs

1 cup milk

1/2 cup butter

1/2 tsp. salt

1/2 tsp. baking soda

How to:

1) Pre-heat oven to 350 degrees. For the pepper, you can roast on open flames if you have a gas stove, but if not— drizzle in olive oil, dash with salt, and wrap in foil until blistered. Grease cast iron skillet or pan.

2) Melt butter and combine in a bowl with sugar and honey. Add in eggs one at a time.

3) Add in baking soda and milk. Stir until combined.

4) Without over mixing, add in flour, cornmeal, jalapeños, and salt.

5) Pour into skillet and bake for 30-35 or until you poke the center and it is clear.

6) Drizzle with butter and honey. Allow to cool, cut, and serve with chili.