Staub Cast Iron 5.75-qt Coq au Vin Cocotte - Dark Blue


14 people


  • 3 lb ground beef (or buffalo, venison, turkey, etc..)
  • 3 tbsp olive oil
  • 1 whole onions chopped (1 1/2 cup)
  • 2 each jalapenos brunoise (you can try poblano's too)
  • 2 cloves garlic minced
  • 2 tbsp cumin
  • 3 tbsp chili powder
  • 2 dried ancho chili stems and seeds removed
  • 5 dried guajillo chili stems and seeds removed
  • 1 or 1/2 dried chipotle chili
  • 5 cups hot water
  • 1 box 32oz diced tomatoes
  • 2 cans black beans
  • 1 can kidney beans
  • 1 small can tomato paste
  • 2 tbsp salt plus more

Corn Bread (small batch same as video)

  • 1 1/8 cup all purpose flour
  • 1 1/8 cup yellow cornmeal
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 cup milk plus 3 tbsp
  • 1 whole egg
  • 1 stick butter melted

feel free to add roasted corn or jalapenos to the cornbread

    Nutritional information

    Calories: 456kcalCarbohydrates: 41gProtein: 24gFat: 22gSaturated Fat: 8gCholesterol: 71mgSodium: 1480mgPotassium: 645mgFiber: 6gSugar: 14gVitamin A: 872IUVitamin C: 3mgCalcium: 119mgIron: 5mg

    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Servings 14 people

    How to make chili

    • In a large soup pot on medium high heat, add olive oil, onions, jalapenos, and garlic. Cook for 5 minutes and then add the ground meat. Season the meat with 1 tbsp of salt. Cook for 5-7 minutes, breaking the meat up with a large spoon into smaller pieces. Then add cumin and chili powder, and cook for another 3 minutes. Add tomato paste and diced tomatoes.
      In a vitamix blender add hot water, ancho chili, guajillo, and chipotle. Puree for 30 seconds to make a chili water. Then pour the chili water into the chili and add another 1 tbsp of salt. Bring to a boil and then turn down to a simmer. Cover and cook for 1 hour and 15 minutes. Rinse and strain the canned beans and add it to the chili. Cook for another 15-20 minutes. Taste the chili and adjust the seasoning with salt because it might need some more to make it just perfect! If it is a little thicker than you like it you can add a little more water as well.

    For the cornbread (see video)

    • In a large bowl add milk, egg, and melted butter. Stir well with a whisk, then add the rest of the dry ingredients and mix well. Spray a square pan and pour in the pan or alternatively add to a hot cast iron skillet. Then place in a preheated 350 degree oven for 22-25 minutes. Test with a cake tester until it comes out clean. Take out and enjoy!

    To finish

    • Serve the chili with onions (if desired) chili fritos, cheese, cornbread or any other topping of your choice. Serve and enjoy!
      spicy chili recipe with cornbread


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