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Slow Cooker Beef Chili & Homemade Jalapeño Cornbread
DISHANDCHIPSBLOG.COM38Ingredients
7Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (diced, I cheated and bought packaged, pre-diced)
- 6 cloves garlic (minced)
- 2 lb. ground beef (preferably grass-fed & organic. I used 85/15 (lean to fat ratio).)
- 1 red bell pepper (diced)
- 4 carrots (peeled & diced)
- 1 chipotle pepper in adobo sauce (minced)
- 2 tsp. adobo sauce (from can of chipotle peppers)
- 28 oz. crushed tomatoes (can of)
- 15 oz. diced fire roasted tomatoes (can of)
- 1 btl. beer (whatever you like to drink)
- 1 1/2 Tbsp. cumin
- 2 tsp. cilantro
- 2 tsp. oregano
- 15 oz. black beans (can of, drained & rinsed)
- 15 oz. kidney beans (can of, drained & rinsed)
- 15 oz. pinto beans (can of, drained & rinsed)
- 2 Tbsp. chili powder
- 3 tsp. smoked paprika
- 2 Tbsp. worcestershire sauce
- salt (to taste)
- 1 lime
- sliced green onions
- shredded cheddar cheese
- avocado (diced, tossed in lime juice & sprinkled with sea salt)
- fresh cilantro leaves
- sour cream
- limes (sliced, to squeeze over individual bowls of chili)
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 4 Tbsp. jalapeños (seeded, chopped)
- 1/3 cup scallions (chopped)
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 3 eggs
- 1 stick butter (+ extra to grease pan)
- 2 cups grated cheddar cheese
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