Ranchero Chili with Cubanelle Cornbread

Ingredients

• 2 cloves garlic
• 2 lb boneless chuck roast
• 2 tablespoons canola oil
• 1 (3.65 oz) chili starter kit (with masa flour)
• 1 cup trinity mix (diced fresh onions, bell peppers, and celery)
• 2 cups unsalted beef stock
• 1 (14.5 oz) can diced tomatoes
• 2 cups tomato-vegetable juice (spicy or regular)
• ½ cup water
• ½ cup sliced green onions

Prep

• Chop garlic.
• Cut beef into bite-size pieces and coat with 2 tablespoons chili spice mix from kit (wash hands).

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan and brown beef (in batches) 1–2 minutes or until browned on all sides; remove from pot.
2. Place trinity mix and garlic in same pot; cook 2–3 minutes or until tender. Stir in beef, stock, tomatoes, juice, and remaining 2 tablespoons chili spice mix; bring to a boil, then reduce heat to low and cover. Simmer 1–1 ½ hours or until beef is tender and 145°F.
4. Combine masa flour (from kit) and water. Stir into chili; simmer 3–4 minutes or until chili becomes very thick. Top with green onions and serve.

Ingredients

• 2 oz sharp cheddar cheese
• Cooking spray
• 1 medium cubanelle pepper
• 1 (8.5 oz) box corn muffin mix
• 1 large egg (or ¼ cup egg substitute)
• ⅓ cup whole milk

Prep

• Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
• Remove stem and seeds from pepper; cut pepper in half.

Steps

1. Preheat oven to 400°F. Shred cheese (½ cup). Coat 9-inch-round cake pan with spray. Cut pepper in half lengthwise, discarding stem and seeds. Place pepper halves on baking sheet; bake 8–10 minutes until softened. Let stand to cool, then chop finely.
2. Prepare corn muffin batter following package instructions (using listed egg and milk). Stir in peppers and cheese until well blended.
3. Transfer batter to prepared pan; bake 12–15 minutes until golden. Let stand 3–4 minutes to cool. Slice and serve.