Ingredients
1 lb Ground Beef
1 Small Yellow Onion, Diced
1 Large Green Bell Pepper, Diced
1 7oz can Chipotle Peppers, Pureed
1 10 oz can kidney beans, drained and rinsed
1 10 oz can Diced Tomatoes
1 tbsp Minced Garlic
1 tbsp Chili Powder
1 tbsp Cumin
2 tbsp Tomato paste
1 tsp brown sugar
2 tbsp Olive Oil
2 tbsp salt
1 tbsp Pepper
1 12 oz bottle Jolly Scot
1 cup Sharp Cheddar Cheese
1/2 cup Sour Cream
For the Corn Bread:
3 cups all-purpose flour
1 cup yellow cornmeal
1/8 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted, plus extra to grease the pan
2 Jalapenos, seeded and chopped
1/2 cup fresh corn
Preparation
In a medium stock pot preheat olive oil. Add in bell pepper, onion, and garlic. Saute on medium heat until onions are translucent and garlic is fragrant. Add in cumin and chili powder. Stir for a few seconds until you can smell the spices. Add in the tomato paste and stir frequently. Allow the paste to brown slightly and add in the ground beef. Stir constantly making sure to breakup the meat into small pieces and keeping the bottom of the pot from burning. When all the meat has browned add in the Jolly Scot and stir frequently. Make sure to scrape up anything stuck to the bottom of the pan. Add in all other ingredients except for cheese and sour cream, cover and allow to simmer on low for another hour and a half. Be sure to stir frequently to make sure chili isn’t burning to the bottom of the pot. While the chili is cooking, start the corn bread
Preheat oven to 350 degrees
In a large mixing bowl combine flour, corn meal, sugar,baking powder and salt. In another bowl beat together milk, eggs, and melted butter. Add the wet ingredients, the jalapeno, and the corn to the dry ingredients. Stir carefully until just combined. Do not over mix. Add the batter to a medium sized, greased baking dish. Place in oven and bake for about 30 minutes. A toothpick should come out clean when inserted in the center and the center should spring back when touched. Remove from oven and allow to cool mostly. Cut into 9 squares.
When chili is just about done, taste and add in more salt if needed. Place one piece of cornbread in the bottom of a bowl and ladle some of the chili over the cornbread and top with a pinch of cheddar cheese and a tablespoon full of sour cream. Serve with a cold pint of Jolly Scot and a big spoon!