Turn up the heat with Katie Lee Joel’s chili

Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic, serrano pepper and green pepper. Cook until the onion is translucent, about 10 minutes. Add the beef and pork and cook, stirring to break up lumps, until browned, 7 to 10 minutes. Add the chipotle, taco seasoning, chili powder, cumin and cinnamon. Stir until blended. Add the beer and bay leaf and cook until the beer has evaporated, about 10 minutes. Add the corn, kidney beans and tomatoes. Reduce heat to a simmer. Cover and simmer for 1 hour.

Stir in the tomato paste, salt and pepper. Simmer, uncovered, for another 20 minutes.

Preheat oven to 375° F. Grease a 13 by 9 by 2-inch baking dish and place in the oven to heat while you make the batter. 

In a large bowl combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add milk, oil and cream-style corn and stir until just combined.  Stir in the onion, green pepper and cheese just until incorporated.

Carefully remove the hot baking dish from the oven and pour the batter into it. Return to the oven and bake for 45 minutes, or until a toothpick comes out clean. Let cool for 5 minutes. Cut into squares and serve.