Chili & Cheddar Muffins

Sunday night’s dinner consisted of a new version of chili and cheddar muffins. I wanted to make a new chili that included different types of beans. This recipe makes a HUGE pot of chili. I froze half of it and the hubby & I still had left-overs! The muffins are great because they have the hint of cornbread flavor along with the cheddar. They are the perfect accompaniment for many entrees - especially soups! I think adding some garlic to the muffins would make them outstanding! I love garlic though!

Sarah’s 3 Bean Chili

2 lbs ground beef

1 onion, diced

½ bell pepper, diced (optional)

2 jalapenos, diced (optional)

1 packet chili seasoning

2 cans ranch style beans

1 can black beans, rinsed & drained

1 can chili beans

4 small cans tomato sauce

2 cans Rotel

4 T chili powder

1 T cayenne pepper (optional)

½ T garlic salt

salt & pepper to taste

Brown beef with onion and bell pepper. Drain all fat and return to pot. Mix in the remaining ingredients. Bring to a boil and simmer covered or put in the crock pot for the day. Yum-o!!!! It's great as leftovers - you can always make it way ahead of time!

Cheddar Muffins

1 ½ cups flour

½ cup cornmeal

1 T baking powder

½ t salt

pinch of ground red pepper

¼ cup (1/2 stick) butter, melted

1 cup milk

1 large egg

1 ¼ cup shredded cheddar cheese

Heat the oven to 425 degrees. Grease 12 muffin cups (do this thoroughly – I had some difficulties removing mine).

In a large bowl, with combine the dry ingredients.

Melt the butter and cool it slightly. Stir in the milk. Beat in the egg. Stir the liquid into the dry ingredients until moistened. Stir in 1 cup of cheese. Divide the batter into muffin pans and top each muffin with the remaining cheese.

Bake for 15-20 minutes. These were a wonderful accompaniment to the chili!!!