Chili Cornbread Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Ingredients
  • Chili
  • 2 ½ lbs ground beef
  • 1 Tablespoon onion powder
  • 1 can dark red kidney beans
  • 1 can black beans
  • 1 can Rotel diced tomatoes and green chilis
  • 1 small can tomato paste
  • 2 cans Manwich Thick and Chunky sauce
  • Sour cream and shredded cheddar cheese for topping
  • Corn bread muffins
  • 2 boxes Jiffy corn bread muffin mix (8.5 oz)
  • 2 eggs
  • ⅔ cup of milk
Instructions
  1. Chili
  2. Brown ground over medium high heat in 6 quart stock pot. Stir in onion powder.
  3. Stir in tomato paste until thoroughly mixed.
  4. Add Manwich sauce and Rotel tomatoes. Stir to combine.
  5. Rinse and drain black beans and kidney beans.
  6. Add beans to ground beef mixture and stir to combine.
  7. Cover and simmer 1 hour.
  8. Corn muffins
  9. Heat oven to 400°F.
  10. Arrange foil baking cups on baking sheet or place in regular size muffin tin.
  11. In medium bowl, mix together the eggs and milk.
  12. Add cornbread mix into egg mixture and combine. Mixture will be slightly lumpy.
  13. Set batter aside for 3-5 minutes.
  14. Fill foil baking cups ¾ full
  15. Bake muffins 15-20, until golden brown and inserted toothpick comes out clean.
  16. Let muffins stand a few minutes until cool enough to handle.
  17. Using a serrated knife, carefully cut out the center of each muffin.
  18. Spoon a small amount of chili into each muffin.
  19. Top chili filled muffin with a small dollop of sour cream, and sprinkle lightly with shredded cheddar cheese.
  20. Serve immediately.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/chili-cornbread-cupcakes