Two Meat Chili with Scallion Cornbread Recipe

Name: Two Meat Chili with Scallion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 slices center-cut bacon, chopped into 1/2-inch pieces; 6 cloves garlic, minced; 2 white onions, roughly chopped; 1 green bell pepper, roughly chopped; 1 red bell pepper, roughly chopped; 2 tablespoons chile powder; 1 tablespoon ground cumin; 1 teaspoon cayenne pepper; One 6-ounce can tomato paste; Two 15-ounce cans fire-roasted tomatoes; 2 pounds ground beef; 1 pound ground pork; Salt and freshly ground black pepper; 8 cups (2 quarts) beef broth; Two 15-ounce cans pinto beans, drained and rinsed; One 15-ounce can kidney beans, drained and rinsed; 1/2 cup (1 stick) butter, melted, plus more for greasing skillet; 1/2 cup light brown sugar; 2 large eggs; 2 cups yellow cornmeal; 1 cup all-purpose flour; 1 teaspoon baking soda; Pinch of salt; Pinch of sugar; 1 cup buttermilk; 1 cup sour cream; 1/2 cup diced jalapeno peppers; 1/2 cup chopped scallions

Servings: persons

2 tablespoons olive oil
3 slices center-cut bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/2 cup (1 stick) butter, melted, plus more for greasing skillet
1/2 cup light brown sugar
2 large eggs
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
Pinch of salt
Pinch of sugar
1 cup buttermilk
1 cup sour cream
1/2 cup diced jalapeno peppers
1/2 cup chopped scallions

1
Preheat the oven to 375 degrees F.
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.
3
Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
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.
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.
6
Next, add the tomato paste and cook for 1 to 2 minutes.
7
Add the fire-roasted tomatoes and mix with the vegetables.
8
Mix in the ground beef and pork.
9
Add some salt and pepper and cook for about 3 minutes.
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.
11
For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl.
12
Add the eggs and whisk until combined.
13
Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine.
14
Add the buttermilk and sour cream and whisk together.
15
Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
16
Lightly grease a cast-iron skillet and pour in the batter.
17
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
18
Let cool slightly before serving with the chili.

2272

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 slices center-cut bacon, chopped into 1/2-inch pieces, 6 cloves garlic, minced, 2 white onions, roughly chopped, and more.

Yes, Two Meat Chili with Scallion Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Two Meat Chili with Scallion Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions