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1
Preheat the oven to 375 degrees F.
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2
For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes.
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3
Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
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4
Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes.
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5
Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes.
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6
Next, add the tomato paste and cook for 1 to 2 minutes.
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7
Add the fire-roasted tomatoes and mix with the vegetables.
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8
Mix in the ground beef and pork.
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9
Add some salt and pepper and cook for about 3 minutes.
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10
Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
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11
For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl.
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12
Add the eggs and whisk until combined.
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13
Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine.
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14
Add the buttermilk and sour cream and whisk together.
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15
Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
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16
Lightly grease a cast-iron skillet and pour in the batter.
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17
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
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18
Let cool slightly before serving with the chili.
