Sunday, August 25, 2013

Slow Cooker Roast Beef Chili over Jalapeno Cheddar Cornbread

A big part of the fun food blogging isn't just creating recipes myself, but coming up with inspiration and ideas alongside my husband who is the best possible partner in this endeavour.

And it should also be mentioned that although he is, for the most part, a silent partner in this blogging adventure, The Man I Married is an award winning recipe developer and chef in his own right. He just lets me take all the limelight because he's that kind of a guy.

But he has so many incredible dishes that I finally talked him into sharing a few - starting today with one of my favourite Sunday comfort meals of all time, Slow cooker Roast Beef Chili over Jalapeno Cheddar Cornbread.

 Visit the printable recipe here: Pulled Roast Beef Chili over Cornbread

Or enjoy the easy to follow step by step video featuring The Man I Married.

Chili Ingredients
  • 1 14 oz (398 ml) tin mixed beans, drained
  • 1 14 oz (398 ml) tin kidney beans, drained
  • 1 19 oz (540 ml) tin Aylmer's Accent diced tomatoes in the chili flavour, or a tin of stewed tomatoes
  • 2 14 oz (398 ml) cans of chili beans 
  • 1 chopped onion
  • 1 chopped jalapeno pepper
  • 1/2 tsp chili powder (or to taste)
  • 1/2 tsp chipotle chili powder (or to taste)
  • 1 bottle of beer

Mix all of the ingredients listed above in a large bowl and let sit in the refrigerator over night.

Roast Rub Ingredients
  • 1/4 cup brown sugar
  • 1/2 tsp espresso powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp thyme 
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1 tbsp garlic powder
  • 1/2 tsp chipotle chili pepper
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1 tbsp salt
  • 1/2 cup Kentucky bourbon
Mix all of the rub ingredients together with the bourbon and using your hands, coat a 5 lb sirloin or top round roast in the rub. Reserve additional spice ingredients for other uses.

Wrap the roast tightly in plastic and refrigerate overnight.

Chili Directions

Place the roast into a slow cooker that has been treated with olive oil. Pour the bean mixture over top and cook on the low setting for 8-10 hours.

Shred the roast. Add salt to taste, and serve over slabs of jalapeno cheddar cornbread.

Jalapeno Cheddar Cornbread
  • 1 cup all-purpose flour 
  • 3/4 cup cornmeal 
  • 1/4 cup sugar 
  • 2 tsp. baking powder 
  • 1/2 tsp. salt 
  • 1 cup 1 % milk 
  • 1/4 cup vegetable oil 
  • 1 eggs beaten
  • 1 tbsp diced jalapeno pepper
  • 1 cup grated old cheddar cheese
Combine dry ingredients. Stir in milk, oil, egg and 1 cup cheese until moistened.Pour into a well greased square baking pan and bake in a pre-heated 400 oven fro 20-25 minutes until cooked through and a toothpick inserted in the center comes out clean.

Serve the chili in ladles over the cornbread

1 comment:

  1. Oh my goodness, this looks absolutely delish! And fairly easy to assemble. Now if only I could wiggle my nose and it would appear before me :-)