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Spiced Chili + Creamed Corn Muffins

This chili is absolutely addictive and the creamed corn muffins will literally be your new favorite item. They are a match made in foodie heaven!
Course dinner
Cuisine American
Keyword chili, corn muffins
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 6 people

Ingredients

Spiced Chili

  • 1 lb ground beef
  • 1 green bell pepper chopped
  • 1 onion chopped
  • 2 Tablespoon butter
  • Chili Spice Blend
  • 12 oz lager like Budweiser or Miller High Life
  • 15 oz tomato sauce
  • 1/4 cup tomato paste
  • water beef or chicken stock

Chili Spice Blend

  • 1 teaspoon roasted garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated onion
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar

Creamed Corn Muffins

  • 1 cup flour
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 can creamed corn
  • 1/2 cup whole milk
  • 2 eggs
  • 3 Tablespoons melted butter

Instructions

Spiced Chili

  • Chop veggies and set aside.
  • Mix spice blend and season beef with it then set aside.
  • Melt butter in cast iron skillet over medium heat. Once melted, add veggies and let them cook for about 2-3 minutes.
  • Add spiced ground beef and smoosh up with your wooden spoon and let cook for 3-5 minutes or until browned.
  • Add tomato sauce (keep can) and tomato paste then mix with your wooden spoon until it is incorporated well.
  • Then, add to a pot (not a crock pot) over medium heat.
  • Add beer and let it cook uncovered for 3-5 minutes until beer has mostly evaporated.
  • Fill the tomato sauce can with water and add to chili. Let it come to a boil and then simmer for 45-60 minutes or until your desired thickness and taste.
  • Season with salt and pepper, as needed. Serve with mini creamed corn muffins and cheese.

Creamed Corn Muffins

  • Preheat oven to 400 degrees.
  • Combine the dry (four, cornmeal, baking powder, salt, sugar) ingredients in the bowl of your mixer.
  • Combine wet (creamed corn, whole milk, eggs, melted butter) ingredients in a separate bowl.
  • Pour wet ingredients into dry and mix until fully combined.
  • Spray your mini muffin pan with vegetable oil.
  • Use cookie scoop to portion batter into pan. Fill to right below the top of the pan.
  • Cook for 10 minutes or until poofy and done.