- 1 pound ground beef
- 1/2 medium onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons chili sauce
- 2 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- Salt and freshly ground black pepper
For Corn Muffins:
- Cooking spray
- 2 1/2 cups Baking Mix, recipe follows
- 1 1/2 cups cornmeal
- 1/3 cup sugar
- 1 cup milk
- 3 eggs
- 6 tablespoons melted butter
- 1 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon finely chopped fresh parsley leaves
For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)
For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.
To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve.