...which means its time for some comfort food for dinner. Tonight we're having Chili con Carne and this great Cornbread Muffin Recipe I found from a Cooking Light Magazine (October 2007). Hope you enjoy them as much as we did...
Chili con carne
1 tbsp oil
1 large onion
2 tbsp minced garlic
1 tsp chilli powder
1 tbsp ground cumin
1 lb extra-lean ground beef
796 ml (18 oz) can crushed tomatoes
1 cup beef stock
1 tsp dried oregano
2 tsp sugar
2 tbsp tomato paste
398 ml (14 oz) can beans in maple syrup
Heat the oil in a large pan and add the onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin and cook for 1 minute.
Add the ground beef and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Run a hand blender to thin out the meat mixture.
Stir in the tomato paste and beans. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Corn Bread Muffins
from: Cooking Light, OCTOBER 2007
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (2 ounces) cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onions
1 (10-ounce) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among muffin cups coated with cooking spray. Bake at 375° for 17 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.