Beef, Black Bean, & Beer Chili with Cheddar Cheese Cornbread
Author: 
 
Ingredients
  • 1 Large Spanish Onion, Diced
  • 5 Cloves Garlic, Minced
  • 2 Poblano Chiles, Diced
  • 1 Red Bell Pepper, Diced
  • 2 Pounds Ground Beef
  • 2½ Cups Black Beans (Cooked)
  • 2 Tsp. Ground Coriander
  • 1 Tbsp. Ground Cumin
  • 2½ Tbsp. Chile Powder
  • 3 28-oz. Cans Plum Tomatoes (Slightly Blended, But Still Chunky)
  • 2 Cups Dark Ale
  • Salt, Pepper, & Cayenne, To Taste
  • *For the Cornbread:
  • 1 Cup Yellow Cornmeal
  • 1 Cup AP Flour
  • ½ Tsp. Salt
  • ½ Cup Fresh Corn Kernels (Uncooked)
  • 2 Tbsp. Chopped Scallions
  • ¼ Cup + 1 Tbsp. Sugar
  • 4 Tsp. Baking Powder
  • 1 Cup Milk
  • 1 Tbsp. Butter, Melted
  • ½ Cup Shredded Cheddar
  • 1 Egg
Instructions
  1. Brown the ground beef in a large soup pot.
  2. Stir in the onion, garlic, poblano, and red pepper. Cook on medium heat until tender. Add the coriander, cumin, chili powder, and beer. Turn up the heat and cook while stirring for about 2 minutes.
  3. Add the tomato, salt, pepper, and cayenne. Bring to a boil. Simmer for 1 hour. Add the black beans and simmer for an additional hour. Check for seasoning and serve.
  4. For the cornbread:
  5. In a large bowl, combine all of the dry ingredients, followed by the wet ingredients. Mix well. Pour into a greased 8" square baking dish. Bake at 425 degrees for 20 minutes. Cut into 2 inch squares. Serve warm with the chili.
Recipe by Creative Tastes at https://creativetastes.com/football-season-beef-black-bean-beer-chili-with-cheddar-cheese-cornbread/