Chili and Homemade Cornbread

Ingredients:

Chile

• 2 cans (420g each) pinto beans, drained and rinsed
• 1 can (420 g) red kidney beans, drained and rinsed
• 900 g of ground beef
• 450 g of minced pork
• 3 slices bacon with the fat trimmed off at the ends, chopped into small pieces
• 2 tbsp. l. olive oil
• 6 cloves garlic, minced
• 2 white onions, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 tablespoons chili powder
• 1 tbsp. ground cumin
• 1 teaspoon cayenne pepper
• 1 can (170 g) of tomato paste
• 2 cans (420 g each) of canned baked tomatoes
• 8 cups (2 l) beef broth

Cornbread

• 110g butter, melted, plus extra for greasing the pan
• 1/2 cup brown sugar
• 2 large eggs
• 2 cups yellow cornmeal
• 1 cup wheat flour
• 1 teaspoon baking soda
• A pinch of salt
• A pinch of sugar
• 1 cup of sour milk
• 1 cup sour cream
• 1/2 cup diced jalapeños
• 1/2 cup chopped green onions

Preparation:

1. Preheat oven to 190°C.
2. ChileAdd olive oil and bacon to a large saucepan or cast-iron skillet. Cook over medium heat until the bacon is lightly browned and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
3. Add the garlic, onion, green and red bell peppers to the bacon drippings. Cook until the vegetables begin to soften, about 5 minutes. chili powder, cumin, and cayenne pepper. Let the spices toast until their flavors release (1-2 minutes).
4. Then add tomato paste and cook for 1-2 minutes. baked tomatoes and mix with the vegetables. Stir in the ground beef and pork. Season with a little salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans, and kidney beans. Reduce the heat to medium. Cover the pan with a lid, leaving a slit for steam to escape, and simmer for 40 minutes.
5. CornbreadIn a large bowl, beat the butter and sugar together. Add the eggs and whisk quickly until combined. Add the cornflour, flour, baking soda, salt, and sugar. Whisk to combine. Add the buttermilk and sour cream and whisk quickly. Add the jalapeño, green onions, and cooked bacon. Mix with a spatula until combined.
6. Lightly grease a cast-iron skillet with butter and pour the batter into it. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let the bread cool slightly before serving with chili.