Classic Chili + Cute Lil’ Cornbread Muffins
Sometimes I feel like my recipes get a little too weird.
Like are you really gonna make beet hummus french toast avocado toast? I mean, you might! But I like to occasionally throw some more practical recipes at you that you could easily make on a random Tuesday night in a reasonable amount of time.
So today we’re talking chili + cornbread. Such a classic, cozy meal.
The chili is what I imagine a classic chili is like. Like, my dad would look at this dish and call it chili, while he’d look at some of my cookies and call them granola bars. BUT this IS everything a chili should be.
So here’s the question I have for you today…
Are you a cornbread person or a biscuit person?
I’ve professed my love for cornbread before…so I’m a cornbread person. Clearly.
It’s one of my favorite foods and these little cornbread muffins cook up quicker than an entire skillet of cornbread would, which is nice. Speedy quick is always nice.
So make chili. Make muffins. Put muffins on chili. Top with even more toppings that make you sing<3
Classic Chili + Cute Lil' Cornbread Muffins
Yield: serves 6
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
classic chili
1 lb ground beef (I used grass-fed)
1 poblano pepper, roughly chopped
1 red bell pepper, roughly chopped
1/2 yellow onion, roughly chopped
2 cloves garlic, minced
1, 28oz can crushed tomatoes
1 1/2 cups cherry tomates, sliced in half
1, 15oz can black beans, rinsed & drained
1, 15oz can pinto beans, rinsed & drained
2 1/2 cups low-sodium chicken broth
3 1/2 tablespoons chili powder
2 tablespoons cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
cornbread muffins
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/3 cup sharp cheddar cheese, grated
1 cup milk
1 egg
3 tablespoons butter, melted
Directions:
First make your chili. In a heavy soup pot, brown ground beef over medium heat. Add in peppers and onions and cook until softened, about 5 minutes. Add in garlic and cook until fragrant, about 3o seconds. Add in all remaining chili ingredients. Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes (while your cornbread muffins bake).
While soup is simmering, make your muffins. Preheat oven to 350ºF. In a bowl, combine cornmeal, whole wheat flour, all-purpose flour, brown sugar, baking powder, sea salt, baking soda, and cheese. Add in milk, egg and butter. Stir until a batter forms. Divide cornbread batter evenly among 12 greased muffin tins. Bake for 15 minutes, or until a toothpick comes out clean.
Serve chili topped with a cornbread muffin, sour cream and cheese.
Makes GREAT leftovers/freezer meals.