Chili and Cornbread in a Jar - A Jarringly Good Time!

New movement toward farm-and family-style tables and a fun picnic.” This Chili and Cornbread in a Jar guarantees that your picnic will be one that guests talking about for weeks after the event is over.

 

Chili and Cornbread in a Jar

Yield: Twelve 16-oz. Mason Jars
Courtesy of Blue Plate Catering, Chicago

•    1 case of 16 oz. Mason Jars
•    Electric Mixer or Stand Mixer (or a good ole whisk to work those muscles)
•    Measuring Spoons and Cups
•    Baking Sheet

Chili
2 Tbsp vegetable oil
2 each medium yellow onions, chopped
3 each garlic cloves, minced
1 lb beef chuck, cubed
3/4 lb beef sirloin, cubed
1 (14.5 oz.) can tomatoes, peeled, diced, with juice
1 (12 oz.) can dark beer
1 (6 oz.) can tomato paste
1 (14 oz.) can beef broth
1/2 cup (packed) brown sugar
3 1/2 Tbsp chili powder
1 Tbsp cumin, ground
1 tsp dried oregano
1 tsp coriander, ground
1 tsp salt
4 (15 oz.) cans kidney beans
4 each fresh poblano peppers, peeled, seeded, chopped
1.    Heat oil in a large saucepan over medium heat.
2.    Cook onions, garlic and beef in oil for 10 minutes, or until the meat is browned and the onions are tender.
3.    Mix in the diced tomatoes with juice, dark beer, tomato paste and beef broth.
4.    Season with brown sugar, chili powder, cumin, oregano, coriander and salt. Stir in the beans and poblano peppers.
5.    Reduce heat to low, and simmer for 2 hours.

Cheddar-Jalapeño Cornbread

3 sticks butter, browned
12 each fresh whole eggs
1 cup whole milk
2 cups powdered sugar
2 1/2 cups cake flour
1 cup cornmeal
1 tsp salt
1 1/2 Tbsp baking powder
1 cup corn kernels (fresh, canned or frozen)
1  fresh jalapeño, minced
1 Tbsp cheddar cheese, shredded
1.    In a small pot, melt the butter, simmer and whisk continuously until brown bits start to form, set aside.
2.    In a small mixing bowl, whip the eggs and milk.
3.    Combine the powdered sugar, cake flour, salt and baking powder and sift together.
4.    Whisk in the brown butter until incorporated.
5.    Fold in the jalapeño and cheddar cheese.
Assembly

In each 16 oz. Mason jar:
1 1/2 cup cooked chili
1/3 cup cornbread batter

Garnish
cheddar cheese, shredded
green onions, chopped
sour cream
1.    Line a baking sheet with twelve 16-oz. Mason jars.
2.    Scoop 1-1/2 cup of chili in each one, followed by 1/3 cup of cornbread batter.
3.    Bake at 325 F for approximately 20-25 minutes until toothpick comes out clean from the center of the cornbread.
4.    Remove from oven and immediately garnish with cheddar cheese, green onions and sour cream. Serve warm.

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