100km Chili With Jalapeño Cornbread
Just in time for Super Bowl Sunday, this 100km Chili is made with our Organic Jersey ground beef and is the perfect, quick meal to cook while watching the game!
Chili and the Super Bowl go hand in hand. It's one of those recipes that's quick to prepare and gets better the longer it simmers on the stove, filling up the room with its delicious aroma while you watch the game until you're ready to eat.
Paired with a moist and flavourful jalapeño cornbread made with our K2 Milling cornmeal and flour, Golden Dawn Butter, Rosewood Honey and our Harmony Organic buttermilk, this really is the perfect combo to enjoy on Super Bowl Sunday!
Meet Our Farmers & Producers
St. Brigid's Dairy
Enjoy this lean, organic, grass-fed ground beef from St. Brigid's Dairy in this hearty chili recipe! St. Brigid's Dairy Ltd. is a family run seasonal organic dairy farm located in Brussels, Ontario. Their cows enjoy fresh, lush pasture from early spring to late fall, reaching best production in a rotational grazing system. Bill van Nes and the St. Brigid's Dairy Ltd. team are leaders in dairy and grazing standards, dedicated to bringing you delicious grass-fed products.
The yellow onion and carrots in this chili recipe are from Hillside Gardens, a fourth generation family farm and processing facility. Hillside utilizes a robust traceability program and has worked with other farms on similar programs - all so that farms can improve operations, safety standards and food quality.
The canned tomatoes used in this recipe are our locally grown, no salt added Farmington whole canned tomatoes. These tomatoes do come in a LARGE can (2.84L) so you will have tomatoes leftover from this recipe but they are perfect for using to make a quick batch of tomato sauce or Shakshuka!
The gorgeous red kidney beans in this chili recipe come from our friend Jason Persall at Pristine Gourmet in Norfolk, ON and are locally grown and non-GMO!
In addition to their assorted beans, they specialize in creating pure, clean, high quality oils like canola, soybean and sunflower from non-GMO seeds grown on their farm.
We source our locally grown garlic from Warren Ham at August’s Harvest, one of the largest commercial garlic growers in Ontario.
Rosewood Estates makes some truly beautiful wildflower honey on their family owned and operated winery and meadery located in the Niagara region. This adds the perfect note of subtle sweetness to this chili recipe. They use sustainable bee-keeping practices and integrated pest management to create this sweet wildflower honey.
The perfect topping to any good bowl of chili, our sour cream is sourced from Hewitt's Dairy, known for their high quality milk products!
The combination of K2 Milling's cornmeal and all purpose flour in this cornbread recipe is something special. The flavour in K2 Milling's grains are so rich! Mike Hayhoe, owner and operator of K2 Milling, mills an amazing diversity of grains with the primary goal of milling artisanal, high quality products that retain both the unique properties of each grain as well as the flavour and nutrition!
Our go-to all purpose butter, Alliston's "Golden Dawn" brand of butter is perfect in any way we've used it. It's made using milk from the Niagara and Golden Horseshoe region and provides this cornbread with a rich buttery flavour.
Our Market eggs are all sourced from Homestead Farms and their community of Mennonite Farmers. From organic, to free roaming to free-run, these eggs all come from small flocks that receive a high level of care.
Buttermilk is the secret ingredient to a five star cornbread. We source our tangy buttermilk from Harmony Organic, a family owned and operated farm run by Lawrence and Mathilde Andres in Kincardine, Ontario. All their dairy farms share a philosophy of high animal welfare and environmental sustainability and their dairy herds have access to sunshine, fresh air and clean water daily.
For the Chili
- 1 x package St. Brigid's Jersey ground beef (454g)
- 1/2 Hillside Gardens yellow onion, diced
- 1 x Hillside Garden carrot, diced
- 1/2 x green or red pepper, diced
- 1/2 Jalapeño pepper
- 2 x cloves August's Harvest garlic, minced
- 1 + 1/2 cups beef broth
- 2 + 1/2 cups canned Farmington Tomatoes diced + puree
- 1 cup cooked Pristine Gourmet kidney beans
- 1 tsp ground cumin
- 2 x tsp Rosewood Honey
- 1 tsp salt
- 2 + 1/2 tsp chili powder
For the Jalapeño Cornbread
- 1 cup K2 Milling cornmeal
- 1 cup K2 Milling AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 jalapeño pepper
- 1/2 cup salted Golden Dawn butter, melted
- 3 tbsp Rosewood Honey
- 1/4 cup brown sugar
- 1 tsp salt
- 1 x Homestead Farm egg
- 1 cup Harmony Organic buttermilk (if you don't have buttermilk on hand, simply mix regular milk plus 1 tbsp of white vinegar or lemon juice)
Prepare The Cornbread
Preheat your oven to 400F.
In a large bowl, mix together your cornmeal, AP flour, baking powder, baking soda, and salt and set aside.
Cut your jalapeño pepper in half and remove the stem and seeds. Cut the jalapeño into thin strips and then a small dice. You want the pieces of jalapeño to be fairly small in your cornbread for just a subtle hint of heat!
In a a large bowl (or in your stand mixer if you have one!) whisk together your melted butter, honey, and brown sugar and beat until smooth. Whisk in your egg until combined and then add your buttermilk.
Slowly fold in your dry ingredients into your wet ingredients just until combined (if using a stand mixer, use your paddle attachment on low speed). Lastly, your diced jalapeño pepper and fold in to combine.
Pour your batter into a greased bread pan and bake for 20-30 minutes or until the crust is golden and a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes before removing from the pan. Let cool while you make your chili!
Prepare Your Chili
Put a large pot or Dutch oven on the stove at medium-high heat. Add your ground beef and let it brown, breaking it up into smaller pieces using a wooden spoon or spatula.
While your beef is browning, peel and dice your yellow onion and carrot, dice your bell pepper and jalapeno, and peel and mince your garlic.
Once your beef is brown, adding your diced onions to the pot and stir to combine. Allow to cook until the onions are translucent. Once translucent, add your diced carrots and peppers and minced garlic to the pot. Allow to cook until the vegetables are tender, stirring occasionally, for about 5 minutes.
While your meat and vegetables are cooking, start taking some of your whole Farmington tomatoes from the can and start dicing them and adding them to a large bowl. Start with about 10 tomatoes and then add in some of the puree from the can. You want to have about 2 + 1/2 cups of this diced tomato and puree mixture in total.
Add the tomatoes and puree, cooked kidney beans, beef broth, spices and seasonings to the pot and stir until combined. If the mixture seems dry, add more tomato puree.
Reduce the heat to medium-low and allow the chili to simmer covered for at least 20 minutes. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Scoop your chili into a bowl and top with a dollop of sour cream and garnish with cilantro (optional!). Serve with a slice of your fresh baked jalapeño cornbread & enjoy!
Did You Try This Recipe?
If so, we'd love to see your finished product of your 100km Chili With Jalapeño Cornbread! Share a photo and tag us on Instagram at @themarketat100kmfoods.