Texas Chili Cornbread Sloppy Joes

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  1. Start by making your spice mix. To a bowl, add your chipotle, brown sugar, cumin, paprika, garlic powder, cocoa, and cornmeal. The cornmeal might seem strange, but it helps to make the chili nice and thick. Set aside. 
  2. Next, heat a large, heavy bottomed pot with a tiny splash of oil, and add your diced bacon. Cook on a medium heat until crispy and some fat has been rendered. Remove with a slotted spoon. 
  3. Brown your diced beef and minced beef in batches, so a nice brown crust forms. Remove, again with a slotted spoon, and set aside. 
  4. Add your diced onion, along with a knob of butter, and cook for a few minutes until fragrant. Add your beef and bacon back in, and add your spice mix. Ensure everything is well coated before adding your beer. Scrape up anything that's stuck to the bottom, then add your beef stock. Add a few splashes of your favourite hot sauce, bay leaves, and season liberally with salt and pepper. 
  5. Bring to the boil, then reduce to a simmer. Put a lid on, leaving a small gap, and leave to cook on a medium/low heat for around 2.5 hours. Stir occasionally to make sure nothing is stuck to the bottom, if you think too much liquid has cooked off add a splash more water. 
  6. Once it's reduced down and the meat is really tender, taste, and adjust seasoning if necessary. 
  7. Meanwhile, prepare your cornbread. Mix together the dry ingredients - cornmeal, flour, baking powder, sugar, baking soda, and salt. In another bowl, combine the buttermilk, sour cream, jalapenos, and the eggs, along with a few dashes of hot sauce. Stir this into the dry mixture. 
  8. Preheat the oven to 220 C. Add 60g unsalted butter to a square dish, and leave in the preheated oven to melt. Pour into the preheated dish, top with extra jalapenos, and bake for around 20 minutes or until a skewer comes out clean. Brush with honey once it’s out of the oven. 
  9. Allow to cool, then cut out rounds using a knife or cookie cutter. Slice in half. Lightly toast one side of the ‘bun’ in a non-stick pan with butter. 
  10. Assemble, starting with your cornbread bun, then a good helping of your chili. Top with cheese. On the other half of the bun, spread some sour cream, diced onion, and coriander. Serve, and enjoy!