“Don't mess with Texas,” the saying goes, and we know better than to mess with the Lone Star state. (Although that saying originally came about to prevent littering, not to project toughness. But that's another meal description.) And we don't mess with their chili; we just altered it a bit to fit our needs. In fact, it's still the same mouth-watering bowl of delicious steak, tomatoes, and chili flavors, topped with cheese and sour cream. Don't mess with Texas… and don't mess with us when we're scarfing down this chili.
Stem jalapeño, halve, seed, and mince. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat steak strips dry.
Bake the Cornbread
Combine cornbread mix, ½ cup water, ¼ the cheese, half the jalapeño (to taste) (reserve remaining of both for chili), and a pinch of pepper in a large mixing bowl. Transfer batter into prepared casserole dish (or cast iron skillet) and bake until golden brown, 20-25 minutes. For best results, use a 6" diameter dish. While cornbread bakes, brown meat.
Brown the Meat
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, steak strips, and half the chili powder (reserve remaining for chili) to hot pan and stir occasionally until no pink remains, 8-10 minutes. Remove from burner, and transfer beef to a plate. Reserve pan; no need to wipe clean.
Start the Chili
Return pan used to sear steak to medium-high. Add 1 tsp. olive oil, white portions of green onions, and remaining jalapeño (to taste) to hot pan. Stir occasionally until aromatic, 2-3 minutes. Add crushed tomatoes, ½ cup water, remaining chili powder (to taste), and demi-glace and bring to a boil. Reduce to heat to simmer.
Finish the Chili
Stir in steak strips. Cook until chili is slightly thickened, 2-3 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chili with remaining cheese, green portions of green onions, and sour cream. Bon appétit!