>>South-of-the-Border Chili with Cheesy Corn Muffins

South-of-the-Border Chili with Cheesy Corn Muffins


Ease: Moderate

Yield: 6 servings

Preparation time: 20 minutes

Cook Time: 45-60 minutes

Southeast Dairy Association - south of the border chili
Please family and friends with this hearty chili. Cheesy Corn Muffins complement the chili as a satisfying side dish.

Ingredients

    Chili

  • 1 pound ground beef or turkey
  • 1 cup yellow onion, chopped
  • 2 cups water
  • 1 (16-ounce) can kidney beans, drained
  • 1 (28-ounce) can crushed tomatoes with puree
  • 1 tablespoon fresh garlic, finely chopped
  • 2 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4-1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • Cheesy Corn Muffins

  • 1 cup (8 ounces) shredded Cheddar cheese,
  • 1 box (8-ounce) corn muffin mix
  • 1/3 cup lactose-free milk
  • 1 large egg
  • 8 paper muffin liners

Directions

Chili

In a medium saucepan, cook ground beef or turkey over medium heat, stirring often until brown.

Add onion and cook until onion is tender.

Add water. Stir. Mix in kidney beans, tomatoes and garlic. Stir in chili powder, paprika, oregano, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally to prevent burning.

Cheesy Corn Muffins

Preheat oven to 400°.

Insert paper muffin liners into muffin pan. Coat each liner with nonstick cooking spray.

In a mixing bowl, combine corn muffin mix, eggs and milk, stirring well.

Add cheese. Mix thoroughly. Allow batter to sit 2-3 minutes.

Divide batter between muffin cups.

Bake 15-20 minutes until golden brown or until a toothpick comes out clean.

Serve muffins with chili.

Serving Suggestion: Top chilli with 2 tablespoons grated cheese and 1 tablespoon sour cream and serve with a mixed green vegetable salad.

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