Jalapeño Cheddar Cornbread and Chili

Jalapeño Cheddar Cornbread and Chili

Here’s another good dish for the cold weather that everyone is dealing with today. The cornbread shocks the palate with the sweetness of cornmeal and the spicy from the jalapeño. The chili is our beef and chorizo chili that is sweet and spicy as well.



1 box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
2/3 cup diced fresh jalapeno peppers
1 cup cheddar cheese, shredded
1/8 teaspoon salt (optional)


1 16oz Pabst Blue Ribbon
1/2 pound beef
1/4 pound chorizo
1 cup fresh corn
1 cup black beans
1 can diced tomatoes, don’t drain
1 small can tomato paste
1/2 cup chili powder, cinnamon, cumin

Combine cornbread mix, egg and butter in a mixing bowl. Add the rest of the ingredients and combine well. Mixture will be thick and lumpy. Place cornbread in a greased muffin tin. Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.


For the chili you will need to brown the chorizo and beef together with the chili powder over medium heat. Be sure to strain the fat afterwards. In a large saucepan add the meat, tomatoes, paste, corn and beans. Heat this on high heat for about 8 minutes and add in the rest of the seasoning. Reduce heat and let simmer for about 20-30 minutes until reduced and heated through.



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