Step 1

Heat a large pot over medium high heat and add in your beef, allowing the fat to render out and the meat to brown. Season lightly with salt and pepper.

Step 2

While the beef is cooking, wash and cut all of your vegetables. Cut the potatoes into a large dice, onion into a small dice, the poblano into a medium dice, the green onions into small slices and the jalapeño into thin slices.

Step 3

When the beef is about 90% of the way cooked, move it to the perimeter of the pot and allow the fat to pool in the center. Dump the chili powder, paprika, cumin, and cayenne pepper into the oil and allow the spices to bloom for 30 seconds or so.

Step 4

Mix the spices into the beef and add in the onions and peppers. Allow those to cook for 1 to 2 minutes then add in the garlic, potatoes, and rice. Stir to combine.

Step 5

Add in the tomato sauce, diced tomatoes, broth, and beans. Bring to a light boil, reduce the heat to medium low and cover. Simmer for 20-30 minutes or until the potatoes have softened and rice has cooked.

Step 6

This is a thick chili. If you want a soupier consistency, add more broth or water.

Step 7

While the chili is stewing, start the cornbread.

Step 8

In a large bowl mix together the dry ingredients until combined and no clumps remain.

Step 9

In a separate bowl, crack an egg and beat it.

Step 10

Add in the sugar, milk, and oil. Mix until the oil has combined with the other ingredients and the sugar has dissolved.

Step 11

Combine the wet ingredients into the dry ingredients and stir until smooth.

Step 12

Spray 5 wells of a muffin tin with oil and divide the batter evenly 5 ways. You can also cook this in a cake pan, it may affect the time though.

Step 13

Bake at 400°F (204°C) for 15 minutes or until the tops just start to brown.

Step 14

After the chili has been stewing for 20-30 minutes, remove the lid and test the rice and potatoes for doneness. Season with salt and pepper to taste.

Step 15

This recipe makes 5 servings. Divide the contents of the pot evenly between 5 meal prep containers. Divide ½ cup (56)g of cheese between the containers. Also top them with 1 tbsp or 14g of sour cream. Each dish gets a sprinkling of green onions and a few jalapeño slices.

Step 16

To store the cornbread, I just wrap it in foil and place it on the counter.