Ciao Bella Chili Stuffed Corn Muffins Recipes

CIAO BELLA CHILI

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

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.)

CIAO BELLA CHILI STUFFED CORN MUFFINS

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.