Ranchero Chili with cubanelle cornbread

Ranchero Chili
This dish was awesome! You can do it in the crock pot too:)
   

Ingredients
2 cloves garlic, coarsely chopped
2 lb boneless chuck roast
2 tablespoons canola oil
1 (4-oz) chili starter kit (with masa flour)
1 cup trinity mix (fresh diced onions, bell peppers, celery)
1 (32-oz) container unsalted beef stock
1 (14.5-oz) can diced tomatoes, undrained
2 cups tomato-vegetable juice (spicy or regular)
1/2 cup water
1/2 cup pre-sliced green onions

Prep

• Chop garlic.
• Cut beef into bite-size pieces (wash hands).

Steps

1. Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan; coat beef with 2 tablespoons chili spice mix (from kit). Brown beef (in batches) 1–2 minutes or until browned on all sides. Remove beef from pot.
2. Place trinity mix and garlic in same pot; cook 2–3 minutes or until tender.
3. Stir in beef, stock, tomatoes, juice, and 2 tablespoons chili spice mix; bring to a boil.
4. Reduce heat to low and cover; simmer 1–1 1/2 hours or until beef is tender.
5. Combine masa flour (from kit) and water. Stir into chili; simmer 3–4 minutes or until chili becomes very thick. Top with green onions and serve.

Cubanelle Cornbread
   

Ingredients
cooking spray
1 medium Cubanelle pepper, finely chopped
1 (8.5-oz) box corn muffin mix
1 egg (or 1/4 cup egg substitute)
1/3 cup whole milk
1/2 cup shredded sharp Cheddar cheese

Prep

• Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
• Remove stem and seeds from pepper; cut pepper in half.

Steps

1. Place pepper on baking sheet; bake 8–10 minutes or until softened. Chop pepper finely.
2. Prepare corn muffin mix (using egg and milk) following package instructions. Stir in pepper and cheese until well blended.
3. Transfer batter to cake pan; bake 12–15 minutes or until golden. Let stand 3–4 minutes to cool. Serve.