Lately I find myself trying to make the meals we have on a steady rotation more interesting in a fun way. I spiced up taco night with stuffed peppers and followed it up by stuffing chili into cornbread muffins. It works.
This is my go-to chili recipe, one I learned from my Mom. I like to call it no-alarm chili because it has very little heat to it while still being super flavorful. We put lots of chili powder in it, ground cumin, smoked paprika (a game-changer) and oregano.
If you want it spicy-hot you can add cayenne pepper, red pepper flakes, chipotle peppers or hot sauce.
It’s made with ground beef, onions, bell peppers, cannellini beans, diced tomatoes and corn. You can use a different bean if you like – red kidney or black beans would be good.
The muffins are extra “corny” with corn kernels mixed into the batter and pepper jack cheese. They’re moist and delicious all on their own and make the perfect vehicle for chili.
All you have to do is slice off the muffin tops and scoop out a bowl. Fill with chili, top with cheese plus a dollop of sour cream and grab a fork!
Chili night is looking a whole lot better.
Chili Stuffed Corn Muffins
Ingredients
- Muffins:
- 1 cup all-purpose flour
- 1 cup cornmeal, I use a medium grind
- 1 tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk or acidified milk*
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons vegetable or corn oil
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels fresh, frozen or canned (well-drained)
- 1 + ½ cups shredded Pepper Jack or sharp cheddar
- Chili:
- 2 tablespoon olive oil
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- salt and fresh black pepper
- 1 pound extra lean ground beef
- 1 tablespoon chili powder
- ½ teaspoon paprika, smoked or sweet
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed between fingertips
- 2 cans, 14 ounce petite diced tomatoes
- 1 can, 14 ounce cannellini or kidney beans, drained and rinsed
- For serving:
- shredded Pepper Jack or sharp cheddar cheese
- sour cream
Instructions
Make the Muffins:
- Preheat the oven to 400°F. Generously grease a 12-cup muffin pan with butter or shortening or fit with paper cups.
- In a large mixing bowl whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together.
- In a separate bowl whisk the buttermilk, melted butter, oil, egg and egg yolk together.
- Pour the wet ingredients over the dry and mix gently with a spoon until combined - a little lumpy is OK.
- Stir in the corn and cheese.
- Use an ice cream scoop to fill the muffins cups just shy of the top.
- Bake 16 - 18 minutes or until a toothpick comes out clean. Cool in pan 20 minutes then turn out and cool completely on a wire rack.
Make the Chili:
- In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
- Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked through add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. Cook 2 minutes, stirring often.
- Mix in the tomatoes and beans. Turn the heat up and bring to a simmer. Simmer 25 - 30 minutes, stirring often. Taste and season as needed.
Assemble the Muffins:
- Slice the tops of the muffins with a serrated knife. Scoop out the centers using a paring knife leaving about ½-inch border.
- Fill with hot chili, sprinkle the tops with a little cheese and a dollop of sour cream.
- *Add one tablespoon white vinegar or lemon juice to a liquid measuring cup and pour in milk to the one cup line, stir and let sit five minutes before using.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
