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Chili

Prep Time 20 minutes
Cook Time 40 minutes
Servings 2
Calories 1221kcal

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
  • 8 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
  • 1/4 cup Red kidney beans optional
  • 3/4 cup Cheddar cheese shredded
  • 2 TBSP Scallions minced
  • Jalapeño pepper sliced for garnish (optional)

Seasoning

  • Salt
  • Black pepper

Corn Muffins

  • Nonstick spray
  • 1.5 TBSP Butter melted
  • 1/3 cup All-purpose flour
  • 1/3 cup Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1/3 cup Buttermilk use as needed
  • 1/2 Egg lightly beaten (beat the egg first then use amount needed)

Milk

  • 24 oz Milk cold
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Prep all the ingredients per the instructions above.
  • 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.
  • Make the corn muffins: Grease muffin cups with nonstick spray or line with paper liners. Melt the butter. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
    In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter.
    Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Spoon the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
    Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
    Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes.
  • 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 scallions and jalapeno (if using). Serve with corn muffins and milk.

Nutrition

Calories: 1221kcal | Carbohydrates: 82g | Protein: 55g | Fat: 76g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 239mg | Sodium: 2592mg | Potassium: 1789mg | Fiber: 8g | Sugar: 36g | Vitamin A: 2402IU | Vitamin C: 34mg | Calcium: 948mg | Iron: 8mg