SLOW COOKER MEXICAN CHILI WITH JALAPEÑO CHEESE CORN BREAD

There are essentials needed to stay warm – and sane – during the cold, dark winter months. 

While everyone’s list includes the obvious – gloves, boots, beanies, hot toddies and scarves – there’s one particular thing at the top of mine that always warms me to my core: chili.

But not just any chili, I’m talking about my Mexican-style chili. 

It’s full of robust flavors, hearty bites of chorizo and beef, tender veggies and velvety beans. And it’s made in the easiest – and best – way chili can be made, in a slow cooker. 

Slowly cooking chili allows all the flavors to develop and meld together, while simmering the meats and veggies to tender, tasty perfection.

Sautéed garlic and onion, along with cumin, oregano, chili powder, and paprika, coalesce to give this chili that signature Mexican taste.

To add some fresh and citrusy creaminess, it’s topped with a cilantro-lime sour cream, along with shredded cheese, fresh tomatoes and cilantro. Onions, olives and avocado are other options. 

And I have the perfect accompaniment for it: jalapeño cheese cornbread. 

This cheesy, spicy, sweet and moist bread is cooked in a skillet and served by the wedge. 

Loaded with cheddar and pepper jack cheese, green chilies, jalapeños and spices, it complements the chili to a T. (If you’re not big on heat, just omit the jalapeños.) 

For a busy weeknight meal, game-day party or potluck, my slow cooker chili has you covered. It can also be made a day or two in advance. And while it makes a pretty big portion, know it’s one of those meals that tastes even better the next day. Leftovers can be used to make chili dogs, chili mac, nachos, chili fries, taco salads or chili loaded baked potatoes.

SLOW COOKER MEXICAN CHILI WITH JALAPEÑO CHEESE CORN BREAD

INGREDIENTS:

1 lb ground beef

1 lb chorizo 

3 tablespoons butter

1 onion, diced

1 green bell pepper, seeded and diced 

1 red bell pepper, seeded and diced

3 garlic cloves, minced

1 cup beer

1 (14.5 oz) can Mexican stewed tomatoes

1 (15 oz) can tomato sauce

1 (15 oz) can seasoned diced tomatoes, medium chili

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (4.5 oz) can chopped green chilies

3 beef bouillon cubes

1 tablespoon sugar

2 teaspoons oregano

1 1/2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Cilantro-lime sour cream:

1 cup sour cream

Zest from 1 lime

2 tablespoons fresh lime juice

1/3 cup chopped cilantro 

For serving:

Shredded cheese

Chopped cilantro 

Lime wedges 

Fresh chopped tomatoes

DIRECTIONS:

In a large skillet, cook ground beef and chorizo until browned. Drain and add into slow cooker.

In same skillet, add the butter, onions, peppers and garlic; and cook until softened. Add into slower cooker, along with all of the remaining ingredients. Stir until combined. Cover and cook on low for 5-6 hours. 

Meanwhile, make the cilantro-lime sour cream by placing all ingredients into a bowl and mixing well. Cover and chill in refrigerator until ready to serve.

When chili is done, serve hot topped with shredded cheese, chopped cilantro, a squeeze of lime, dollop of cilantro-lime sour cream and chopped tomatoes, along with a slice of jalapeño cheese cornbread. 

JALAPEÑO CHEESE CORN BREAD

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

½ cup pepper jack cheese, shredded, divided

½ cup cheddar cheese, shredded, divided 

1/4-½ cup pickled jalapeños, drained and chopped, depending on how spicy you want it (save some whole slices for garnish) 

DIRECTIONS:

Preheat oven to 400 degrees F. Spray a cast iron skillet, or pie pan with nonstick cooking spray.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Fold in 1/4 cup pepper jack cheese, 1/4 cup cheddar cheese, and chopped jalapeños. Pour batter into prepared pan.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 

Top with remaining cheese and sliced jalapeños and broil until cheese is melted and bubbly. 

Cool on a wire rack for 10 minutes before slicing and serving.

Corn bread adapted from Allrecipes.com