Easy and delicious beer chili with jalapeño cheddar cornbread muffins. Could anything be better for chilly fall nights and football Sunday’s?
Does this even need an introduction? Chili is the perfect food for any fall occasion, and I like mine spicy with a little pinch of cinnamon, (it’s the Ohio in me) and a lot of beer. Oh, and served with the worlds most amazing side dish ever: jalapeño cornbread muffins.
Chili is great because it’s endlessly customizable. Every single recipe is a little different, and everyone likes their toppings a certain way. I’m cool with that, but one thing that makes this recipe a little different and special is a trick I learned from my step dad, Mike. He pokes a whole habanero pepper with a fork, (kind of like a baked potato) and throws it in to cook with the chili. This gives the chili flavor without making it overly spicy at all. According to him, one is not too spicy, but adding two makes it super spicy. You pick your poison 😉
One thing is not negotiable, though: make these jalapeño cheddar cornbread muffins and you’ll never eat chili without them again! (I promise it’s super easy, it’s just Jiffy mix with some add-ins).