Pk Chili Recipe

Prep

Dice the yellow onion and green bell pepper into roughly 1/4-inch pieces. Remove seeds from the jalapeño (or leave some for more heat) and finely dice. Mince the garlic.

Sauté aromatics

Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the diced jalapeño and minced garlic and cook 1–2 minutes more until fragrant.

Brown meat

Increase heat to medium-high. Add ground beef and ground pork to the pot. Break the meat up with a spoon and cook until nicely browned and no longer pink, about 6–8 minutes. Drain excess fat if there is more than 2 tbs left in the pot, leaving any flavorful browned bits.

Build flavor

Stir in the tomato paste and cook 2 minutes, stirring constantly, to caramelize slightly. Add chili powder, ground cumin, smoked paprika, brown sugar, sea salt, and black pepper. Cook 1 minute, stirring, to toast the spices.

Deglaze and simmer

Pour in the beer (or extra beef broth) and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes (with juices) and beef broth. Bring to a gentle simmer.

Add beans and finish

Stir in the drained kidney beans and black beans, Worcestershire sauce, and apple cider vinegar. Reduce heat to low and simmer, partially covered, for 25–35 minutes, stirring occasionally, until the chili is thickened and flavors have melded. Taste and adjust seasoning with additional salt, pepper, or a pinch more brown sugar or vinegar if needed. Stir in chopped cilantro just before serving, if using.

Preheat oven to 375°F (190°C). Toss cornbread cubes in a large bowl with melted butter, chili powder, and 1/4 tsp salt until evenly coated.

Spread the coated cornbread cubes in a single layer on a baking sheet lined with parchment. Bake 12–15 minutes, stirring once or twice, until golden and crisp at the edges. Remove from oven and let cool slightly — they will crisp more as they cool.

Store baked croutons in an airtight container at room temperature for up to 2 days, or use immediately to top the chili.

Ladle chili into bowls. Top each serving with a generous handful of cornbread croutons so they float on the surface and soak up some broth but remain partially crisp.

Offer optional garnishes: shredded cheddar, a dollop of sour cream, sliced green onions, pickled jalapeños, and extra cilantro.