Description
A hearty and smoky beef chili, paired with deliciously spiced cornbread muffins. Perfect for warming up on a cold day!
Ingredients
For the Chili:
– 2 lbs ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) black beans, drained and rinsed
– 1 can (28 oz) diced tomatoes
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup beef broth
For the Cornbread Muffins:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 2 large eggs
– 1/4 cup melted butter
– 1 tsp cayenne pepper (optional)
Instructions
1. 1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
2. 2. Add the diced onion and minced garlic, cooking until softened.
3. 3. Stir in black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and beef broth. Bring to a simmer.
4. 4. Reduce heat and let chili cook for 30-40 minutes, stirring occasionally.
5. 5. While the chili is cooking, preheat the oven to 400°F (200°C).
6. 6. In a bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
7. 7. In another bowl, whisk together milk, eggs, and melted butter. Combine wet and dry ingredients.
8. 8. If using, stir in cayenne pepper for added heat.
9. 9. Pour batter into greased muffin tins and bake for 15-20 minutes or until golden brown.
10. 10. Serve chili hot with cornbread muffins on the side.
Notes
For extra flavor, top the chili with shredded cheese, sour cream, or chopped green onions. The cornbread muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl of chili + 1 muffin
- Calories: 600 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chili, beef, cornbread, spicy, comfort food