Slow Cooker Chili with Jalapeño Corn Muffins Recipe

Name: Slow Cooker Chili with Jalapeño Corn Muffins Recipe
Ingredients: 1 ½ pounds ground sirloin; One 28-ounce can diced tomatoes; One 28-ounce can tomato sauce; One 6-ounce can tomato paste; One 16-ounce can kidney or pinto beans, drained and rinsed; One 15-ounce black beans, drained and rinsed; 1 tablespoon vegetable oil; 1 large or 2 medium yellow onions, diced small; 1 green pepper, diced small; 4 cloves garlic, peeled and minced; About 1/3 small can chipotles in adobo, run through mini-processor, plus more or less to taste; 1 tablespoon sea salt, plus more or less to taste; ½ teaspoon fresh ground black pepper; 1 tablespoon chili powder or ground ancho chilies; 1 tablespoon oregano; 1 teaspoon ground cumin; 1 teaspoon cocoa powder; 2 tablespoons brown sugar; 1 tablespoon cornmeal or masa flour; Water or vegetable/chicken broth, as needed; 1 packet (200 grams) Chebe bread mix or modified tapioca starch; ¾ cup (130 grams) cornmeal; ¼ cup (50 grams) brown sugar; 1 teaspoon salt; 1 teaspoon baking powder; ¾ teaspoon baking soda; 1-2 pickled jalapeños (canned), seeds removed, finely diced; Dash of garlic powder (optional); 2 cups (470 grams) buttermilk, room temperature; 2 large eggs, beaten, room temperature