Original Creole Seasoning 
Original Chili Seasoning Mix 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeWarm up with a bowl of savory Instant Pot chili beef, served alongside fluffy jalapeño cornbread for the perfect kick. @CreoleSeoul says, “This is comfort food done right!”
Ingredients
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Beef Chili:
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2 1/2 to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
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2 1/2 teaspoons, Tony Chachere’s Creole Seasoning
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1 yellow onion, finely diced
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5 cloves garlic, minced
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1 tablespoon brown sugar
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1 tablespoon cumin
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1/4 cup chili powder
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one 14-ounce can crushed fire-roasted tomatoes
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1 can of kidney beans, drained
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Avocado or olive oil
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1 box, Tony Chachere’s Chili Mix
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Jalapeno Cornbread:
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2 boxes Jiffy corn muffin mix
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jalapeno peppers seeded and finely chopped
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2 large eggs beaten
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⅔ cup milk or water
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¾ cup shredded cheddar cheese
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¼ cup chopped cilantro
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Toppings:
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Greek Yogurt
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Cilantro
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Shredded Cheese
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Crushed Corn Chips
- Clear
Directions
- Add beef cubes to a large bowl and coat in oil. Sprinkle in the Creole Seasoning, brown sugar, cumin, and chili powder, and rub into the meat until evenly coated.
- Add another tablespoon of oil to the instant pot. Set the pot to saute and on the highest power setting. Once the oil is smoking, add the seasoned meat to the pot in batches and let it brown on all sides.
- Once done, remove It from the pot and set aside.
- Add in onions and cook until soft. Stir in the garlic and let cook for another 30 seconds. Scrape up any browned bits and stir into the vegetables.
- Add the meat back to the pot. Pour water around the meat, avoiding pouring directly on top of it.
- Place the lid on the instant pot and pressure cook on high for 60 minutes, followed by 20 minutes of letting the pressure release naturally.
- Remove meat from the pot and place in pan or on a cutting board. Use two forks fo shred the meat. Add the shredded meat back to the pot and stir into the liquid.
- Add in the chili seasoning mix, crushed tomatoes and beans, and stir until it’s a fully combined mixture.
- Turn the instant pot on saute and set to low.
- Preheat oven to 400º F. Lightly grease your cast iron skillet or casserole dish with non-stick cooking spray; set aside.
- Add the Jiffy mix into a medium mixing bowl. Then, stir in chopped jalapeno peppers, beaten eggs, milk, and chopped cilantro. Stir just until mixed.
- Pour into a casserole dish or cast iron skillet. Let batter rest for 5 minutes before baking.
- Bake at 400ºF for 20-23 minutes, until the center is set and the cornbread is golden in color.
- Cut a slice of cornbread and add to a plate or bowl. Ladle in a serving of the beef chili. Garnish with Greek yogurt, cilantro, cheese, and corn chips.
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