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1
For Chili: In a large pot over medium heat, add the beef and brown well.
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2
Drain off all but 1 tablespoon of the rendered fat.
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3
Add the onions and saute until translucent.
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4
Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste.
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5
Simmer for 30 minutes to thicken and incorporate flavors.
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6
(Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)
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7
For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
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8
In a large bowl, mix together the baking mix, cornmeal, and sugar.
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9
In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter.
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10
Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe).
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11
Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter.
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12
Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.
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13
To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins.
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14
(Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe).
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15
Fill the top of each muffin with a tablespoon of the chili.
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16
Top with a dollop of sour cream and sprinkle with chopped parsley.
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17
Transfer to a serving platter and serve.
