Chili Cornbread Cups

1. 1

   Preheat the oven to 400F.

2. 2

   Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones.

3. 3

   Whisk the melted butter, milk, and egg until smooth.

4. 4

   Add the cornbread mix and stir until smooth, then fold in the diced jalapeno.

5. 5

   Divide among 6 or 8 muffin cups and top each with a jalapeno slice.

6. 6

   Bake until golden brown, about 18 minutes

7. 7

   Meanwhile, heat a large cast iron skillet over high heat.

8. 8

   Add the beef and spread in an even layer.

9. 9

   Cook, stirring and breaking the meat into bits, until browned, about 7 minutes.

10. 10

    Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes.

11. 11

    Add the chili powder and cook, stirring, for 1 minute.

12. 12

    Add the beans and 1 cup water.

13. 13

    Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes.

14. 14

    Unmold the cornbread and split each in half.

15. 15

    Divide the chili among the bottom halves and top with the muffin tops.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.