Beer Chili with Jalapeño Cheddar Cornbread Muffins

Heat a large soup pot or dutch oven over medium-high heat.Add the ground pork and ground sirloin, and cook, breaking the meat up with a wooden spoon, for about 5 minutes until it's starting to brown.Add in the diced red onion, and sprinkle with a tsp. of salt, pepper, chili powder, cumin, and a ½ tsp. ground cinnamon. Stir, and let cook 5 more minutes until meat is cooked through and onions are soft. Make sure all the meat is broken up and bite-sized.Add the garlic, and stir.Pierce a habanero pepper several times with a fork, and add to the pot whole. This will give good flavor without making the chili overly spicy.Add in the tomato paste, beans, beer, and tomato sauce. Season with a pinch more of salt and pepper. Stir, and bring to a boil. Once boiling, lower the heat and let simmer, covered, for at least 30 minutes.Meanwhile, make the muffins. Preheat your oven to 400 degrees F. Grease a muffin pan or use paper baking cups.In a large mixing bowl, combine Jiffy mix, egg, milk, shredded cheddar, and diced jalapeño.Fill muffin tin cups â…” way full, (I got about 6 muffin's worth), and bake 15-20 minutes until golden brown.When chili is done, turn off the heat and let cool for 10 minutes. Serve in bowls topped with your favorite fixins! I like shredded cheese, diced red onion, sour cream, crumbled tortilla chips, and jalapeño cheddar cornbread muffins!