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chili and cornbread
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Beef & Chorizo Chili with Jalapeno Cornbread

If you're craving something hearty, bold, and packed with flavor, this Beef & Chorizo Chili with Jalapeno Cornbread is going to hit the spot.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 10 Servings
Calories: 700kcal
Author: Angela Morris

Ingredients

For the chili:

  • 2 pounds beef any steak, beef chuck, or tri tip, cubed
  • 1 pound Mexican ground chorizo
  • cooking Oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons chili powder mild to hot
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 can fire-roasted tomatoes
  • 2 cups beef broth
  • 6 ounces tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1-2 cans pinto beans depending on preference

For the cornbread:

  • 1 cup all-purpose flour
  • 1 cup fine-ground cornmeal
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup butter melted
  • 1 large egg
  • 1 cup milk or milk substitute like almond milk
  • 1 cup pepper jack or colby jack cheese shredded
  • 2 tablespoons fresh chives chopped
  • 3/4 cup fresh or canned corn
  • 1 large jalapeño diced

Instructions

For the chili:

  • Heat oil in a large pot over medium heat.
  • Add the cubed beef and brown it on all sides for about 5-7 minutes.
  • Remove from the pot and set aside.
  • In the same pot, add the onions and saute for 3 minutes. Then add the minced garlic and continue cooking for 1 minute, stirring constantly, so it doesn’t burn.
  • Add the chorizo and cook until browned, crumbling it as it cooks, about 5-6 minutes. Remove excess grease if needed.
  • Return the beef to the pot. Add the chili powder, paprika, cumin, oregano, salt, and pepper. Stir it all together and cook for 2 minutes on a low heat.
  • Add the beef broth, tomato paste, apple cider vinegar, and brown sugar. Stir to combine.
  • Bring to a simmer, cover, and cook for about 1.5 hours, until the beef is really tender.
  • Stir in the pinto beans and cook for an additional 30 minutes.

For the cornbread:

  • Preheat oven to 350°F(175°C). Grease a 8x8” casserole dish.
  • In a small bowl, combine flour, cornmeal, sugar, salt, and baking powder.
  • Make a well in the center and add the butter, egg, and milk. Stir until combined.
  • Add the pepper jack, chives, corn, and diced jalapeños. Fold in until combined.
  • Scoop batter into the casserole dish. Bake for 48-50 minutes, or until golden and set.

Video

Nutrition

Calories: 700kcal | Carbohydrates: 49g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1278mg | Potassium: 678mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2117IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 5mg