Chili Cornbread Cupcakes
Total time
Author: KP
Recipe type: Entree
Cuisine: American
- 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
- Chili
- Brown ground over medium high heat in 6 quart stock pot. Stir in onion powder.
- Stir in tomato paste until thoroughly mixed.
- Add Manwich sauce and Rotel tomatoes. Stir to combine.
- Rinse and drain black beans and kidney beans.
- Add beans to ground beef mixture and stir to combine.
- Cover and simmer 1 hour.
- Corn muffins
- Heat oven to 400°F.
- Arrange foil baking cups on baking sheet or place in regular size muffin tin.
- In medium bowl, mix together the eggs and milk.
- Add cornbread mix into egg mixture and combine. Mixture will be slightly lumpy.
- Set batter aside for 3-5 minutes.
- Fill foil baking cups ¾ full
- Bake muffins 15-20, until golden brown and inserted toothpick comes out clean.
- Let muffins stand a few minutes until cool enough to handle.
- Using a serrated knife, carefully cut out the center of each muffin.
- Spoon a small amount of chili into each muffin.
- Top chili filled muffin with a small dollop of sour cream, and sprinkle lightly with shredded cheddar cheese.
- Serve immediately.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/chili-cornbread-cupcakes
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