Beef and Guinness Chili with Jalapeño Cheddar Corn Muffins Recipe
Beef and Guinness Chili with Jalapeño Cheddar Corn Muffins
When all the leftover Thanksgiving turkey, stuffing, and pumpkin pie are gone, I’m always in the mood to get back to the basics. The cold snap in Atlanta during Thanksgiving week got me to thinking about a big pot of chili. Several months ago, I posted a healthy but delicious turkey chili recipe but this week I was craving a hearty beef chili with some spice.
Many chili recipes call for ground beef, but for this post I was shooting for more of a chunky version. I started with a three pound chuck roast, cutting it into 1/2 inch cubes. Chipotle and poblano peppers and Guinness Extra Stout Beer gave the chili the chunkiness and body that I was wanting.
Of course, nothing suits a big bowl of chili like cornbread. When you grow up in the South cornbread becomes a part of your genetic makeup. Pure, unadulterated cornbread was a staple on our Southern table, but as I’ve gotten older, I enjoy experimenting with variations using different ingredients. I featured my most recent variation in the post for Sliders with Smoked Chicken and Cheddar Sun-Dried Tomato Cornbread.
Serving this chili with my version of jalapeño cheddar corn muffins was a no-brainer and on a cold fall night, we had an awesome, back-to-basics, chili dinner.
Beef and Guinness Chili with Jalapeño Cheddar Corn Muffins
Ingredients
- For the corn muffins:
- 2 cups corn meal (not self-rising)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1 1/2 cups grated cheddar cheese
- 2 jalapeño peppers, seeded and chopped
- 2 tablespoons unsalted butter, melted
- For the chili:
- 4 tablespoons extra virgin olive oil
- 3 pound chuck roast, cut into 1/2 inch cubes
- 1 large yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 cups beef stock
- 2 cup Guinness Extra Stout Beer
- 1 28-ounce can diced tomatoes
- 2 chipotle chiles in adobo sauce, chopped
- 2 15-ounce cans kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- Sour cream
- Chopped chives (for garnish)
Instructions
For the corn muffins:
1. Preheat oven to 400 degrees.
2. Whisk corn meal, baking powder, and salt together in a large bowl. Add buttermilk and eggs and continue whisking until well combined. Add grated cheese, jalapeños, and butter and stir to combine.
3. Spray cups of muffin pan with cooking spray. Fill each cup with batter. Bake for 20 minutes. Turn oven to broil mode and cook for one to two minutes or until tops are browning. Watch carefully while broiling to avoid burning.
For the chili:
1. Heat two tablespoons olive oil in a large Dutch oven over high heat. Add beef in batches to brown, removing each batch from the pan before adding more . Add additional oil as needed. Set beef aside.
2. Add two tablespoons olive oil to Dutch oven and saute onion, poblano peppers, and garlic for three to four minutes until onions are translucent and slightly browning.
3. Add chili powder, cumin, and salt and continue cooking for one minute. Add beef stock, beer, tomatoes, chipotle peppers, kidney beans, and tomato paste. Mix well and bring to boil.
4. Reduce heat, cover, and simmer for one hour or until beef is tender. Remove the top of the Dutch oven for the last 10 minutes. Ladle chili into serving bowls, garnish with sour cream and chives, and serve with jalapeno cheddar corn muffins.
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http://www.southernboydishes.com/2013/12/03/beef-and-guinness-chili-with-jalapeno-cheddar-corn-muffins/
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