Sweet & Spicy Steak Chili (Dutch Oven)
2 Tbsp. olive oil
2 lbs. Cross Rib or Chuck roast, cut into 1/2-1 inch cubes
1 lg. onion, diced
2 tsp. minced garlic
1 can black beans, drained and rinsed
2 small cans tomato sauce
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
4 Tbsp. brown sugar
1 tsp. cumin
1 tsp. paprika
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
In a skillet or frying pan, heat the olive oil and brown the steak cubes in it. In a dutch oven combine the steak cubes, diced onion, garlic, and black beans. In a medium sized bowl add the tomato sauce, beef broth, Worcestershire sauce, brown sugar, cumin, paprika, oregano, chili powder, salt, pepper and stir together. Pour the sauce over the meat and beans mix and stir to combine. Place the lid on the dutch oven and bake in the oven at 350 for 1 1/2 hours or use the coals method. (About 6-8 coals underneath the dutch oven and 14-17 on top for approx. 1 1/2 - 2 hours.) Remove the lid and pour the cornbread mix (see below) over the chili. Place the lid on and bake at 375 for 20 minutes. (20 coals on top for about 20-25 minutes.)
Buttermilk Cornbread
1 stick butter, melted
1/2 cup honey
1/2 cup sugar
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
In a small bowl combine the melted butter, honey, and sugar. Add the eggs, one at a time and stir until mixed. Add the buttermilk and stir everything together. In a medium bowl add the cornmeal, flour, salt, and baking powder and whisk together. Add the wet ingredients to the dry and stir just until combined. It will be just a little lumpy. If baking alone, pour the mixture into a sprayed 8x8 pan and bake at 375 degrees 20-25 minutes.
If making the mason jar meal, spoon about 1 cup of the cooked chili into the mason jars. Then spoon about 3/4 cup of cornbread mix on top of the chili in the jars. Place the jars on a cookie sheet and bake for 20 minutes at 375 degrees.
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