Description
A hearty chili served with delicious bacon pimento cornbread muffins.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 1/4 cup melted butter
- 1/2 cup pimento cheese
- 4 slices bacon, cooked and crumbled
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Stir in diced tomatoes, kidney beans, and spices. Simmer for 20 minutes.
- Preheat the oven to 400°F (200°C).
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Fold in pimento cheese and bacon.
- Spoon batter into greased muffin tins and bake for 15-20 minutes.
- Serve chili with warm cornbread muffins.
Notes
- For extra flavor, top the chili with shredded cheese or sour cream.
- Store leftovers in an airtight container for up to 3 days.
- Adjust chili spice level to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American