Texas Chili and Hot Honey Cornbread

Directions

1. TEXAS CHILI:

2. Set a large Dutch oven over medium/high heat. Roughly chop bacon and cook for 8-12 minutes, or until just crispy.
   

3. Strain the bacon over a bowl to reserve the rendered bacon fat.
   

4. Combine the cumin, coriander, oregano and cornmeal in a small bowl and add ½ cup water. Stir and set aside.
   

5. Trim excess fat from the chuck roast and then cut into 1” cubes. Season with salt and pepper.
   

6. 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.
   

7. 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.
   

8. Pour in the can of fire roasted tomatoes and scrape the bottom of the pan to deglaze.
   

9. Add remaining ingredients including the cornmeal mixture and bring to a low simmer.
   

10. Simmer for 2 ½ to 3 hours or until the liquid is reduced by ½ and the meat is very tender.
    

11. Adjust seasoning if needed.
    

12. HOT HONEY CORNBREAD:

13. Preheat oven to 400 degrees.
    

14. In a large bowl, combine dry ingredients and stir.
    

15. 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.
    

16. Grease a medium sized muffin pan. Scoop batter into the muffin pan, filling each one ½ way.
    

17. Grease a medium sized muffin pan. Scoop batter into the muffin pan, filling each one ½ way.
    

18. Allow to cool and garnish with an extra sprinkle of Bee Sting Rub.