SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD

Spiced Beef Hot Dish With Bacon Jalapeno Cornbread image

Provided by Molly Yeh

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 25

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3 strips bacon
3 pounds boneless beef chuck, 1-inch cubes
Kosher salt and freshly ground black pepper
Oil, if needed
2 medium carrots, chopped
1 jalapeno, minced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon baharat
1 teaspoon chili powder
One 14-ounce can fire-roasted diced tomatoes
One 14-ounce can beef broth
Two 14-ounce cans chickpeas, drained
1/2 cup golden raisins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 stick unsalted butter, melted and cooled
1 cup whole milk Greek yogurt, plus more for serving
1 tablespoon honey
1 jalapeno, minced
Chopped fresh parsley, for garnish

Steps:

For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
For the cornbread: Preheat the oven to 400 degrees F.
Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.