Description
Have your chili and cornbread in one bite. These Mini Chili Stuffed Cornbread Muffins are sweetened with cornbread and filled with a quick and easy chili recipe.
Ingredients
Scale
- 1 lb ground beef
- 15 oz. tomato sauce
- 6 oz. tomato paste
- 1 c. yellow onion, chopped
- 1 c. green pepper, chopped
- 2 garlic cloves, minced
- 15 oz. diced tomatoes
- 1 c. beer
- 1.5 oz. chili powder seasoning
- ¼ tsp. Red chili flakes
- ½ tsp. Smoked paprika
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- Salt and pepper to taste
- 2 boxes of Jiffy Cornbread Mix (8.5 oz boxes)
- 2 eggs
- 1 ½ c. milk
- Garnish: cheese, sour cream, chives
Instructions
- In a medium saute pan on medium heat, warm the olive. Cook the onions and bell pepper until soft and translucent, about 5-7 minutes. Add the garlic cloves and cook until fragrant, about 2-3 minutes. Add the ground before and break the meat using a spatula. Cook until browned. Season with salt and pepper. Drain the beef to remove excessive fat.
- Turn the beef to a medium saucepan on medium heat. Add the tomato paste and stir to evenly coat the beef. Add the tomato sauce and diced tomatoes. Add the beer and stir. Add the seasonings (chili mix, red chili flakes, smoked paprika, and garlic and onion powder) season with salt and pepper to taste. Allow to simmer for, at least, 30 minutes.
- In a large mixing bowl, add the Jiffy Cornbread mix, eggs, and milk stir until smooth. Ad more milk if still pasty. Spray a cupcake tin with baking spray. Pour the batter evenly within each tin. Bake for 12-15 minutes. Remove from oven and let cool.
- Once cooled, cut a hole in the middle of the corn muffin and remove inside of the muffin. Cut just enough where the shape of the muffin is still in tact. Pour a heaping spoonful of chili in each cornbread muffin. Top off the muffins with cheese, chives, and sour cream as you wish.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Appetizer
