Texas Chili and Hot Honey Cornbread

Name: Texas Chili and Hot Honey Cornbread
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: TEXAS CHILI:; 4 Lb Chuck Roast; 1 Lb Bacon; 1 Onion; 3 Jalapenos; 4 Cloves Garlic; 1 Can Fire Roasted Tomatoes; 2 T Cumin; 1 t Coriander; 1 t Oregano; 1/4 C Cornmeal; 2 T Bee Sting Hot Honey Chipotle BBQ Rub; 4 C Beef Broth; 1 t Molasses; 1/2 C Bee Sting Honey Chipotle; Cilantro and Onions- Garnish; HOT HONEY CORNBREAD:; 1 C Flour; 1 C Cornmeal; 2/3 C Sugar; 2 t Bee Sting Hot Honey Chipotle BBQ Rub; 1 T Baking Powder; 1/3 C Butter- Melted; 1 Egg; 1 C Milk; 1 t Bee Sting- Garnish

A perfect pairing! A bowl of spicy Texas Style Chili and Hot Honey Cornbread is satisfying the masses. With meaty pieces of chuck roast and hunks of bacon combined with 1-2 punch of the sweet honey and chipotle heat packed into every bite! Don’t forget to dunk a steamy square of corn bread in for extra comfort!

PS Seasoning

Texas Chili and Hot Honey Cornbread

PS Seasoning

Servings

Prep Time

15 minutes

Cook Time

3 hours

Cuisine

American

Ingredients

TEXAS CHILI:
4 Lb Chuck Roast
1 Lb Bacon
1 Onion
3 Jalapenos
4 Cloves Garlic
1 Can Fire Roasted Tomatoes
2 T Cumin
1 t Coriander
1 t Oregano
1/4 C Cornmeal
2 T Bee Sting Hot Honey Chipotle BBQ Rub
4 C Beef Broth
1 t Molasses
1/2 C Bee Sting Honey Chipotle
Cilantro and Onions- Garnish
HOT HONEY CORNBREAD:
1 C Flour
1 C Cornmeal
2/3 C Sugar
2 t Bee Sting Hot Honey Chipotle BBQ Rub
1 T Baking Powder
1/3 C Butter- Melted
1 Egg
1 C Milk
1 t Bee Sting- Garnish

Directions

TEXAS CHILI:
Set a large Dutch oven over medium/high heat. Roughly chop bacon and cook for 8-12 minutes, or until just crispy.
Strain the bacon over a bowl to reserve the rendered bacon fat.
Combine the cumin, coriander, oregano and cornmeal in a small bowl and add ½ cup water. Stir and set aside.
Trim excess fat from the chuck roast and then cut into 1” cubes. Season with salt and pepper.
Add 1/3 of rendered bacon fat back to the Dutch oven. Sear the chuck meat about 1/3 at a time. The goal is to not over fill the pan. This way you can achieve a good sear on each piece. Continue to sear the meat in small batches until it has all been seared. Set aside.
Chop the onions to a medium dice and sauté in bacon fat until translucent. De-seed the jalapenos and mince the garlic, then add it to the onions and continue to cook for 3-4 minutes or until the garlic with fragrant.
Pour in the can of fire roasted tomatoes and scrape the bottom of the pan to deglaze.
Add remaining ingredients including the cornmeal mixture and bring to a low simmer.
Simmer for 2 ½ to 3 hours or until the liquid is reduced by ½ and the meat is very tender.
Adjust seasoning if needed.
HOT HONEY CORNBREAD:
Preheat oven to 400 degrees.
In a large bowl, combine dry ingredients and stir.
Add wet ingredients and stir to mix until just incorporated. There might be a few flour balls left but be careful not to over mix.
Grease a medium sized muffin pan. Scoop batter into the muffin pan, filling each one ½ way.
Grease a medium sized muffin pan. Scoop batter into the muffin pan, filling each one ½ way.
Allow to cool and garnish with an extra sprinkle of Bee Sting Rub.