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Slow Cooker Chili With Jalapeño Corn Muffins Recipe
THE DAILY MEAL30Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. ground sirloin
- 28 oz. diced tomatoes
- 28 oz. tomato sauce
- 6 oz. tomato paste
- 16 oz. kidney beans (or pinto beans, drained and rinsed)
- 15 oz. black beans (drained and rinsed)
- 1 Tbsp. vegetable oil
- 1 yellow onions (large or 2 medium, diced small)
- 1 green pepper (diced small)
- 4 cloves garlic (peeled and minced)
- 1/3 can chipotles in adobo (small can, run through mini-processor, plus more or less to taste)
- 1 Tbsp. sea salt (plus more or less to taste)
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. chili powder (or ground ancho chilies)
- 1 Tbsp. oregano
- 1 tsp. ground cumin
- 1 tsp. cocoa powder
- 2 Tbsp. brown sugar
- 1 Tbsp. cornmeal (or masa flour)
- water (or vegetable/chicken broth, as needed)
- 200 grams bread mix (Chebe, or modified tapioca starch)
- 3/4 cup cornmeal ((130 grams))
- 1/4 cup brown sugar ((50 grams))
- 1 tsp. salt
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 2 jalapeños (pickled, canned, seeds removed, finely diced)
- 1 dash garlic powder (optional)
- 2 cups buttermilk (room temperature)
- 2 large eggs (beaten, room temperature)
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