Chili Stuffed Jalapeno Cornbread Muffins
YIELD: Makes 12 Muffins
PREP TIME: 30 minutes
COOK TIME: 1 hour
ingredients:
for the chili:
4 tablespoons olive oil
2 garlic cloves, minced
1 lb ground beef
1 green pepper, chopped
1 red pepper, chopped
1 yellow onion, chopped
2 15oz chili beans, drained
1 15oz fire roasted diced tomatoes
2 tablespoons chili powder
1 tablespoon celery seed
1 tablespoon paprika
1 tablespoon cumin
sour cream, garnish
cilantro, garnish
cheddar cheese, garnish
for the jalapeño cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1/4 vegetable oil
1 jalapeno, seeds removed, diced
1 cup whole milk
directions:
for the chili:
Preheat a large pot to medium heat and saute garlic with onions and green peppers. Once vegetables have softened, add ground the beef. Cook beef until it is no longer pink. Add all spices.Add tomatoes and beans, bring to simmer. Once bubbling turn heat back to low, and let it sit for about 15 minutes
To serve, take a pairing knife and cut a whole in the center of the cornbread muffin. Remove some of the filling careful not to puncture through the bottom. Next, put some of the chili into a strainer to drain out some of the liquid. Spoon about a tablespoon or more of the chili into the cornbread muffin. Garnish with whatever your heart desires!!
for the jalapeño cornbread:
Preheat an oven to 400 degrees. Line a muffin tin with cupcake liners. In a large bowl combine all the ingredients. Scoop the cornbread batter into each muffin liner filling only 3/4 way full. Bake for about 12 to 15 minutes or until golden brown. Remove from oven and cool.
