Pulled Roast Beef Chili over Cornbread

Chili Ingredients

• 1 14 oz (398 ml) tin mixed beans, drained
• 1 14 oz (398 ml) tin kidney beans, drained
• 1 19 oz (540 ml) tin Aylmer's Accent diced tomatoes in the chili flavour, or a tin of stewed tomatoes
• 2 14 oz (398 ml) cans of chili beans 
• 1 chopped onion
• 1 chopped jalapeno pepper
• 1/2 tsp chili powder (or to taste)
• 1/2 tsp chipotle chili powder (or to taste)
• 1 bottle of beer

Directions

Mix all of the ingredients listed above in a large bowl and let sit in the refrigerator over night.

Roast Rub Ingredients

• 1/4 cup brown sugar
• 1/2 tsp espresso powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp thyme 
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• 1 tbsp garlic powder
• 1/2 tsp chipotle chili pepper
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1 tbsp salt
• 1/2 cup Kentucky bourbon

Mix all of the rub ingredients together with the bourbon and using your hands, coat a 5 lb sirloin or top round roast in the rub. Reserve additional spice ingredients for other uses.

Wrap the roast tightly in plastic and refrigerate overnight.

Chili Directions

Place the roast into a slow cooker that has been treated with olive oil. Pour the bean mixture over top and cook on the low setting for 8-10 hours.

Shred the roast. Add salt to taste, and serve over slabs of jalapeno cheddar cornbread.

Jalapeno Cheddar Cornbread
Ingredients

• 1 cup all-purpose flour 
• 3/4 cup cornmeal 
• 1/4 cup sugar 
• 2 tsp. baking powder 
• 1/2 tsp. salt 
• 1 cup 1 % milk 
• 1/4 cup vegetable oil 
• 1 eggs beaten
• 1 tbsp diced jalapeno pepper
• 1 cup grated old cheddar cheese

Combine dry ingredients. Stir in milk, oil, egg and 1 cup cheese until moistened.Pour into a well greased square baking pan and bake in a pre-heated 400 oven fro 20-25 minutes until cooked through and a toothpick inserted in the center comes out clean.

Serve the chili in ladles over the cornbread