This recipe stars two great things: a satisfying, classic bowl of chili, plus a delicious and fresh take on cornbread with these jalapeno scones. I loved the way the scones tasted with the chili; they have that gritty, corn flavor, while still bringing some serious tastes of their own to the bowl. We topped these bowls with cheddar cheese and sour cream and ate the scones broken up in the bowl.
1 packet of chili mix
4 tbs. olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
2 lbs. ground meat (I used elk, since I had it on hand)
15 oz. chicken stock
15 oz. tomato sauce
1 cup cheddar cheese, shredded (optional)
¼ cup sour cream (optional)
from Joy the Baker
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted butter, cold, cut into small cubes
2 large eggs
½ cup heavy cream (plus more for brushing the tops of the scones)
¼ pound pepper jack cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
2 teaspoons olive oil
1 tablespoon all-purpose flour
1 tbs. kosher salt
In a large, heavy-bottomed pan, heat 2 tbs. olive oil. Add garlic and onion. Let cook until fragrant, 1-2 minutes. Add ground meat and brown. Pour chicken stock and tomato sauce into the pot, then add contents of chili mix packet. Bring to a boil, then reduce heat to low, cover, and allow to simmer for at least 10 minutes. I like to let the chili simmer for at least a couple of hours, as it gives the flavors more time to combine and deepen.
Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.
Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.
When ready to bake, place chilled scones onto a baking sheet sprayed with non-stick cooking spray. Brush with heavy cream and sprinkle with kosher salt. Bake for 20 to 25 minutes until golden brown and delicious. As Joy the Baker says, these scones are definitely best served the day they’re made.