CARIBBEAN CHILI-STUFFED MUFFINS
Provided by Eddie Jackson
Categories main-dish
Time 1h25m
Yield 10 to 12 muffins
Number Of Ingredients 26
Steps:
- For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
- For the muffins: Preheat the oven to 400 degrees F.
- Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
- Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.
CHILI STUFFED CORNBREAD MUFFINS
Provided by Danae Halliday
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
- In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
- Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
- Scoop 1 1/2 tablespoons of the batter into each muffin cup.
- Drop 1 tablespoon of the prepared chili into the center of the batter.
- Top the chili with another 1 1/2 tablespoons of the cornbread batter.
- Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.
CIAO BELLA CHILI STUFFED CORN MUFFINS
I served these last night at my Bunko night. I got the idea because I wanted to serve chili but wanted more of an appetizer rather than a bowl of chili to serve. It was a hit! I made my own chili and corn muffins. But you could easily make this with premade chili and boxed corn muffin mix and it could be a quick meal or...
Provided by Anna Sciancalepore Antoniello
Categories Other Appetizers
Time 20m
Number Of Ingredients 3
Steps:
- 1. Prepare chili;set aside or have premade chili available.
- 2. Prepare corn muffins and divide evenly into 12 greased muffin cups.
- 3. Scoop about 2 tablespoons of chili in the center of each muffin. Top with 1 tablespoon of shredded cheddar and bake according to package directions. My recipe called for baking at 425 degrees for 15-20 minutes.
CHEESY CHILE MUFFINS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
- Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
- Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
CIAO BELLA CHILI
I know there are a ton of chili recipes out there but just had to share mine too. I'm proud of this chili as it's a creation all my own. This chili has a true beef flavor without a lot of heat. I like to taste what I'm eating not burn my mouth off...lol. So I hope you like my creation. I use beef broth usually but the last time...
Provided by Anna Sciancalepore Antoniello
Categories Chili
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large, deep skillet or dutch oven, sweat onions and brown ground beef; drain excess fat and return beef to skillet or dutch oven.
- 2. Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
- 3. Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
- 4. Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.
- 5. Serve with shredded cheddar, corn muffins and biscuits. Can also be served over rice. Add some sour cream if you like too.
CHILI CORNMEAL MUFFINS
Categories Bread Bake Super Bowl Thanksgiving Vegetarian Cornmeal Corn Hot Pepper Fall Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
- Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
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