How I Make My Chili and Cornbread | Chili Cheese Corn Dog Muffins
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best chili and cornbread muffins let me tell you this is seriously super delicious, I have never had such moist muffins like this ones, they are super super moist you don’t need help of water to pass them down and they don’t get hard after a few days ????l I like to use condensed milk, it allows them to be moist and just perfect, of course you can use sugar that’s up to you as for the chili ughhh it’s serious he BEST ☺️Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip ‼️⚠️ if you don’t want your chili to be savory/spicy don’t add the chipotle peppers
For the cornbread muffins, if you don’t want to use condensed milk replace it using sugar 1:1 ratio if you don’t like your muffins to be sweet add 1/4 - 1/2 TASTE THE MIXTURE BEFORE ADDING THE EGGS TO ADJUST THE SWEETNESS TO YOUR LIKING ????
I M P O R T A N T ⚠️
Dont over beat the batter!!!!
Bake 375f for 18-20 minutes
ingredients: 10 servings
For the chili-
1 lb ground beef
2 cups beans
1/2 white onion; chopped
1 jalapeño; chopped
3 chile guajillos
1 chile anocho
3 chile chipotles in adobo sauce (optional)
3 garlic cloves
8 oz tomato sauce
10 oz crushed tomatoes
1 1/3 cup beef broth or water; add more if needed
1/2 tsp salt
1/2 tsp black pepper
1 Lawreys chili seasoning OR 1 tbsp chili powder, 1 tbsp paprika 1 tsp ground cumin,oregano,onion powder,garlic powder and salt
For the Corn bread Muffins-
1 cup all purpose flour
1 cup yellow corn meal
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/4 vegetable oil
1/3 cup honey
2 eggs at room temperature
1 cup buttermilk
1 can sweetened condensed milk or sugar
4-6 hotdogs
1/2 - 1 cup medium cheddar cheese
1 serving of love ????
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#supermoistcornbread #chili #cornbreadmuffins #corndogs
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Love & Best Dishes: Chili-Cheese Corn Muffins Recipe | Cornbread Muffins From Scratch
Chili-Cheese Corn Muffins Recipe | Cornbread Muffins From Scratch - This jalapeño cheddar cornbread muffins recipe is great with soups and stews and anything else. It's so good, y'all!
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Chili n' Cheese Cornbread Muffins | All You Need Is Cheese
Find more delicious Canadian cheese recipe videos :
About our chili and cheese cornbread muffins recipe :
Full of cornmeal goodness and all the flavour of slow-cooked chili. These are a nice surprise to tuck into a lunch box.
CHILI STUFFED CORNBREAD MUFFINS | RICHARD IN THE KITCHEN
In this video I'll show you how to make chili stuffed cornbread muffins. Chili and cheese stuffed in the middle of cornbread muffins and baked. Easy and delicious!
Shopping List:
1 pkg. cornbread muffin mix
Milk
Egg
Chili (Homemade or canned)
1/2 cup shredded cheddar cheese
Non stick spray
Directions:
Pre-heat your oven at 400 degrees
Spray your muffin pan with non-stick spray
In a bowl ,make your cornbread muffin mix according to package instructions. Add the cheese and mix.
Pour about 1 1/2 tbs. of the muffin mix into each slot of the muffin pan then add 1 tbs. of chili in the center then about another 1 1/2 tbs. muffin mix on top.
Bake for about 15 minutes or until a tooth pick inserted in the middle of the muffin comes out clean.
Serve and enjoy!
Homemade Chili Video Recipe:
SIMPLY DELICIOUS CHILI | RICHARD IN THE KITCHEN
SIMPLY DELICIOUS CHILI | RICHARD IN THE KITCHEN
This simply delicious chili recipe is just that. So easy to prepare and is one of the best chili recipes I've ma...
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Chili Cornbread Recipe - Chili Cornbread Casserole
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Ingredients
for the chili:
1 lb lean ground beef
2 Tbsp of cooking oil (corn, canola or vegetable oil)
1 medium yellow onion, diced
1 small bell pepper, diced
2 cloves of garlic, minced
3 Tbsp tomato paste
1 tsp of salt, or to taste
black pepper, to taste
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 14 oz can crushed tomatoes
1 cup of beef broth
1 15 oz can of bean of choice, drained
for the cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/2 tsp of salt
1/3 cup white sugar
2 eggs
1-1/2 cups of milk
8 Tbsp of butter, melted
Instructions:
1. Preheat the oven to 375 F
2. In a 10 inch cast iron skillet or an ovenproof pan with high sides, heat the oil over medium-high heat. Add onion and pepper and sauté for 3 minutes or until veggies are softened. Add ground beef, breaking up the meat with a wooden spoon stirring until the meat is brown, about 5-8 minutes.
3. Drain off any excess fat if needed. Stir in the garlic and cook or about 1 minute. Stir in tomato paste and mix until well blended. Stir in chili powder, cumin, garlic powder, onion powder, salt, pepper and dried oregano. Add crushed tomatoes, beef broth and beans, and mix everything well. Lower heat to medium and simmer for 10 minutes.
4. In the meantime, make the cornbread. In a medium sized bowl, add cornmeal, flour, salt, baking powder and sugar, whisk together. Whisk in the eggs, flour and melted butter. Do not over-mix.
NOTE: You can use store bought cornbread mix instead and follow the package instructions.
5. Pour the cornbread batter over the chili and bake for 35 to 40 minutes.
NOTE: You can transfer the chili to a baking dish instead of baking it in the skillet
6. Remove from the oven once is baked, allow to to sit for 10 minutes in the counter before serving.