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Spiced Chili + Creamed Corn Muffins

This chili is absolutely addictive and the creamed corn muffins will literally be your new favorite item. They are a match made in foodie heaven!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Ingredients Method

Ingredients
  

Spiced Chili
  • 1 lb ground beef
  • 1 green bell pepper chopped
  • 1 onion chopped
  • 2 Tablespoon butter
  • Chili Spice Blend
  • 12 oz lager like Budweiser or Miller High Life
  • 15 oz tomato sauce
  • 1/4 cup tomato paste
  • water beef or chicken stock
Chili Spice Blend
  • 1 teaspoon roasted garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated onion
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
Creamed Corn Muffins
  • 1 cup flour
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 can creamed corn
  • 1/2 cup whole milk
  • 2 eggs
  • 3 Tablespoons melted butter

Method
 

Spiced Chili
  1. Chop veggies and set aside.
  2. Mix spice blend and season beef with it then set aside.
  3. Melt butter in cast iron skillet over medium heat. Once melted, add veggies and let them cook for about 2-3 minutes.
  4. Add spiced ground beef and smoosh up with your wooden spoon and let cook for 3-5 minutes or until browned.
  5. Add tomato sauce (keep can) and tomato paste then mix with your wooden spoon until it is incorporated well.
  6. Then, add to a pot (not a crock pot) over medium heat.
  7. Add beer and let it cook uncovered for 3-5 minutes until beer has mostly evaporated.
  8. Fill the tomato sauce can with water and add to chili. Let it come to a boil and then simmer for 45-60 minutes or until your desired thickness and taste.
  9. Season with salt and pepper, as needed. Serve with mini creamed corn muffins and cheese.
Creamed Corn Muffins
  1. Preheat oven to 400 degrees.
  2. Combine the dry (four, cornmeal, baking powder, salt, sugar) ingredients in the bowl of your mixer.
  3. Combine wet (creamed corn, whole milk, eggs, melted butter) ingredients in a separate bowl.
  4. Pour wet ingredients into dry and mix until fully combined.
  5. Spray your mini muffin pan with vegetable oil.
  6. Use cookie scoop to portion batter into pan. Fill to right below the top of the pan.
  7. Cook for 10 minutes or until poofy and done.