Game Day Chili with Jalapeño Cheddar Cornbread Crust

Chili Ingredients

• 1.5 pounds lean ground beef
• 2 tablespoons tomato paste
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 ½  cups mushrooms, sliced
• 2 bell peppers (I used orange and green)
• 1 can (540 mL or 19 oz.) red kidney beans
• 1 cup tomatoes, diced
• 1 cup crushed tomatoes or tomato sauce
• 1 ½  teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon crushed red chili flakes (optional)
• 1 can honey brown beer
• ¼ cup green onions, chopped

Chili Directions

1. Brown ground beef in large pot on medium heat. Drain off grease. Stir in tomato paste and cook for 1 minute.
2. Add onions, celery, and garlic. Cook 5 minutes, stirring occasionally.
3. Next, add mushrooms and bell peppers, and cook for another 5 minutes.
4. Stir in the remaining ingredients, except for the green onions. Simmer on medium-low partially covered for about 15 minutes, stirring occasionally. The chili should start to thicken.
5. Adjust seasoning to taste and simmer covered for another 10-15 minutes until the vegetables are tender, stirring occasionally.
6. Turn off heat, stir in green onions and let sit covered for 10-15 minutes (prepare the cornbread crust during this time).

Cornbread Ingredients

• ½ cup whole wheat flour
• ½ cup all purpose flour (I used Nutri Blend white)
• 1 cup cornmeal
• ¼ cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 large eggs, room temperature
• ½ cup butter, melted
• 1 cup buttermilk
• ¼ teaspoon Tabasco sauce (optional)
• 1 cup cheddar cheese, grated
• 1 cup corn (I used frozen)
• ¼ cup jarred jalapeños, diced (use more if you like it spicier)

Cornbread Directions

1. Preheat oven to 400°F.
2. In a large bowl, sift together flours, corn meal, sugar, salt and baking powder. Set aside.
3. In a separate bowl, beat the eggs. Add the buttermilk and slowly pour in the melted butter while stirring. Mix in the Tabasco sauce if desired.
4. Add the wet ingredients to the dry mixture and gently stir. Fold in the cheese, corn, and jalapeños.
5. Spread evenly over the top of the chili in the pot or individual bowls. Note: Lightly grease the edge of the pot or bowl first to prevent the cornbread from sticking.
6. Bake until it is golden brown on top and firm to the touch at the center (about 35-45 minutes depending on the size of the dish).

More Party Food Ideas

• Baked Feta with Crostini Appetizer
• Honey & Cinnamon Caramel Popcorn
• Chili Infused Olive Oil with Bread