Step 1. Heat the oil in a large pot over medium heat. Once hot, add the onions and peppers. Saute for 3-5 minutes, or until they begin to soften.
Step 2. Add the garlic and stir until fragrant. Add the ground beef and use a spoon to break up the meat. Once the meat begins to brown, add the chili powder, cumin, paprika, oregano, coffee, salt and pepper. Combine everything with a large spoon.
Step 3. Add the whole peeled tomatoes in juice and break up the tomatoes using the spoon. Add the broth and stir everything together. Bring the mixture to a boil and then reduce it to a simmer. Mix in half of the tomato paste. Cover the pot for 20-30 minutes.
Step 4. Uncover and add the remaining tomato paste and the beans. Cover the pot again for an additional 20 minutes. Season the chili as needed.
Step 5. While the chili is cooking, prepare the cornbread. Preheat your oven to 350 degrees. In a large bowl, combine the flour, cornmeal, sugar, and baking powder. Whisk in the melted butter, oil, milk, honey and eggs.
Step 6. Pour the cornbread in a parchment-lined 8” cake pan. Bake for about 30 minutes, or until the internal temperature of the cornbread is 195 degrees Fahrenheit. Allow the cornbread to cool before slicing.
Step 7. While the chili is cooking, prepare the cornbread. Preheat your oven to 350 degrees. In a large bowl, combine the flour, cornmeal, sugar, and baking powder. Whisk in the melted butter, oil, milk, honey and eggs.
Step 8. Pour the cornbread in a parchment-lined 8” cake pan. Bake for about 30 minutes, or until the internal temperature of the cornbread is 195 degrees Fahrenheit. Allow the cornbread to cool before slicing.
Step 9. Ladle your chili into bowls and top with shredded cheddar cheese, diced onion and cilantro. You can also add a squeeze of lime. Serve alongside a wedge of freshly baked cornbread.
Food Thermometers
