Iron Horse Chili Recipe
Beef chili, heirloom beans, topped with house-made cornbread croutons & sour cream
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Ingredients
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Chili Base
Cornbread Croutons
Toppings
Method
Chili Preparation
- 1
Cook the Beef
In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat.
- 2
- 3
Add Tomatoes and Beans
Stir in the diced tomatoes and cooked heirloom beans. Mix well to combine.
- 4
Season the Chili
Add chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to incorporate the spices.
- 5
Add Broth and Simmer
Pour in the beef broth and bring the mixture to a boil. Reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
Cornbread Croutons Preparation
- 6
Prepare Croutons
While the chili is simmering, preheat the oven to 375°F (190°C).
- 7
Season the Cornbread
In a large bowl, toss the cubed cornbread with olive oil, salt, and pepper until evenly coated.
- 8
Bake the Croutons
Spread the seasoned cornbread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
Serving
- 9
Serve the Chili
Ladle the hot chili into bowls. Top with a dollop of sour cream and sprinkle with chopped green onions.
- 10
Add Croutons
Finish by adding the cornbread croutons on top of the chili for added texture and flavor.