Replying to @Panda toot homemade Texas chili and buttermilk cornbread cups

recipes ->

Buttermilk Cornbread Cups

Makes: 12 muffin-size cups

Ingredients

1 cup fine yellow cornmeal 173g 

1 cup all-purpose flour 144g

2 tbsp sugar

1 tbsp baking powder

½ tsp baking soda

2 tsp kosher salt

1 ½ cups buttermilk (room temp)

2 large eggs

¼ cup melted unsalted butter 

2 tbsp neutral oil (for crisp edges)

Method

    1    Preheat oven to 375°F. Brush a muffin tin generously with oil for a golden crust.

    2    Whisk dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients until smooth.

    3    Combine just until no streaks of flour remain, don’t overmix. Fill muffin tins ¾ of the way full

    4    Bake for 12-14 minutes

Chili:

1lb ground beef

1 lb italian sausage

1 small yellow onion, minced

1 jalapeno, seeded and diced

1 red bell pepper

3 Chipotles in adobo, finely chopped + 1 tsp of adobo sauce

3 cloves garlic, minced

1 tbsp ketchup

2 tsp Worchestire sauce 

1 ½ tbsp chili powder

2 tsp smoked paprika

½ tbsp ground cumin

Bay leaf

12oz bottle beer

fine kosher salt and ground black pepper, to tast 

½ tsp cocoa powder

1 14 oz can crushed tomatoes

1 cup beef stock

1 lime

In a large pot, Brown meat with a small pinch of salt and pepper, drain and remove from pot 

sear aromatics and peppers, add in seasonings (everything but cocoa powder) 

deglaze with beer and let softly boil on medium heat for 1 minute, 

then add in chipotle peppers, garlic, adobo sauce, and crushed tomatoes, stir, 

Add in beef stock, cocoa powder, then pour in cooked meat, cover and let simmer for at least 30 minutes. Take off lid add Worchestire sauce, the juice of a lime, then season to taste with salt

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