Ingredients
Chili
- 2 TBSP Extra-virgin olive oil
- 1/4 cup Red onion diced
- 1/4 cup Green bell pepper seeded and diced
- 3 cloves Garlic minced
- 10 oz Ground beef
- 1/2 tsp Chili powder use more or less depending on spice preference
- 1/4 tsp Ground cumin
- 1/2 tsp Paprika
- 3 cups Chicken broth
- 1 cup Crushed tomatoes
- 2 TBSP Tomato paste
- 1/2 cup Red kidney beans optional
- 1/2 cup Cheddar cheese shredded
- 1 Avocados diced
- Jalapeño pepper sliced for garnish (optional)
Corn Muffins
- 2 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1/2 cup Cornmeal medium grind
- 2 TBSP Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt plus more to taste for the chili
- 1/4 tsp Black pepper plus more to taste for the chili
- 1 Cup Milk use as needed
- Nonstick spray
Milk
- 24 oz Milk cold
Instructions
- Preheat the oven to 400 °F (205 °C).
- Prep all the ingredients for the chili per the instructions above.
- Make the corn muffins: Melt the butter. In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well. To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
- Lightly grease a muffin tin with non-stick spray. Evenly scoop the batter into the greased wells and place it in the oven. Bake for about 15-20 minutes. While the muffins are baking, make the chili.
- Heat a large pot over medium heat. Once hot, add the oil and saute the onions, peppers, and garlic until softened. Add the beef, along with the measured-out chili powder, cumin, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.
- Stir in chicken broth, crushed tomato, tomato paste, and beans (if using). Season with salt and pepper. Cover with a lid and bring to a simmer for about 30 minutes to build flavor.
- To finish the corn muffins: Check that the muffins are done by inserting a toothpick in the center. If it comes out clean, it is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool for about 10 minutes before serving.
- To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.
- To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with avocado and jalapeno (if using). Serve with corn muffins and milk.
Nutrition
Calories: 1583kcal | Carbohydrates: 121g | Protein: 63g | Fat: 97g | Saturated Fat: 37g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 222mg | Sodium: 2776mg | Potassium: 2555mg | Fiber: 18g | Sugar: 47g | Vitamin A: 2508IU | Vitamin C: 43mg | Calcium: 1029mg | Iron: 10mg
Chili
Ingredients
Chili
- 2 TBSP Extra-virgin olive oil
- 1/4 cup Red onion diced
- 1/4 cup Green bell pepper seeded and diced
- 3 cloves Garlic minced
- 10 oz Ground beef
- 1/2 tsp Chili powder use more or less depending on spice preference
- 1/4 tsp Ground cumin
- 1/2 tsp Paprika
- 3 cups Chicken broth
- 1 cup Crushed tomatoes
- 2 TBSP Tomato paste
- 1/2 cup Red kidney beans optional
- 1/2 cup Cheddar cheese shredded
- 1 Avocados diced
- Jalapeño pepper sliced for garnish (optional)
Corn Muffins
- 2 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1/2 cup Cornmeal medium grind
- 2 TBSP Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt plus more to taste for the chili
- 1/4 tsp Black pepper plus more to taste for the chili
- 1 Cup Milk use as needed
- Nonstick spray
Milk
- 24 oz Milk cold
Instructions
- Preheat the oven to 400 °F (205 °C).
- Prep all the ingredients for the chili per the instructions above.
- Make the corn muffins: Melt the butter. In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well. To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
- Lightly grease a muffin tin with non-stick spray. Evenly scoop the batter into the greased wells and place it in the oven. Bake for about 15-20 minutes. While the muffins are baking, make the chili.
- Heat a large pot over medium heat. Once hot, add the oil and saute the onions, peppers, and garlic until softened. Add the beef, along with the measured-out chili powder, cumin, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.
- Stir in chicken broth, crushed tomato, tomato paste, and beans (if using). Season with salt and pepper. Cover with a lid and bring to a simmer for about 30 minutes to build flavor.
- To finish the corn muffins: Check that the muffins are done by inserting a toothpick in the center. If it comes out clean, it is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool for about 10 minutes before serving.
- To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.
- To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with avocado and jalapeno (if using). Serve with corn muffins and milk.
Nutrition
Calories: 1583kcalCarbohydrates: 121gProtein: 63gFat: 97gSaturated Fat: 37gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gTrans Fat: 2gCholesterol: 222mgSodium: 2776mgPotassium: 2555mgFiber: 18gSugar: 47gVitamin A: 2508IUVitamin C: 43mgCalcium: 1029mgIron: 10mg
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