Chili With Cornbread

STOVETOP METHOD

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1. Warm a large pot over medium heat. Add the tallow, onions, and poblano (if using) to the pot. Cook, stirring occasionally until onions become soft and fragrant, about 2-3 minutes.
2. Add the beef and liver to the pot and stir. Brown the meat, stirring occasionally, until no pink remains. Pour the can of tomatoes into the pot and stir.
3. Add all of the remaining ingredients —beans, spices, beer, ketchup and worcestershire —to the pot and stir until well combined. Increase the heat and bring the pot to a boil. Then reduce heat and simmer for 45-60 minutes
4. When done, beans and meat should be tender and chili will be thick and dark red. Serve warm with a choice of green onion slices, lime wedges, shredded cheddar, and sour cream.

INSTANT POT METHOD

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1. Set the Instant Pot to Sauté and melt the tallow. Add the onion and poblano (if using) and cook until soft and fragrant, about 2–3 minutes. Add the beef and liver and cook, stirring, until no pink remains.
2. Stir in the tomatoes and all remaining ingredients. Cancel Sauté, secure the lid, and cook on High Pressure for 20 minutes.
3. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. The chili should be thick and dark red. If needed, return to Sauté and simmer briefly to reduce to your preferred consistency.

CORNBREAD

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1. Preheat the oven to 400°F. Grease a 12-cup muffin tin and set aside.
2. In a medium mixing bowl, whisk the yogurt, honey, eggs, butter, and lemon juice until well combined.
3. In a separate large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until no lumps remain.
4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. A thick batter should form with only a few small remaining lumps. Fold in any corn, cheddar, or jalapeños you’d like.
5. Scoop evenly into the prepared muffin tin, until each cup is about ¾ full. Bake for 17-19 minutes until a toothpick inserted into the center comes out with just a few crumbs and the tops are lightly browned. Let cool on a wire rack for at least 5 minutes before serving alongside chili.