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.
- 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
Wrap the roast tightly in plastic and refrigerate overnight.
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