Hearty Beef Chili with Bacon Pimento Cornbread Muffins

Hearty Beef Chili with Bacon Pimento Cornbread Muffins

🌶️ Beef Chili Ingredients

1 tbsp olive oil

1 lb (450 g) ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 can (400 g) diced tomatoes

1 can (400 g) kidney beans, drained and rinsed

2 tbsp tomato paste

1½ cups beef broth (or water)

2 tsp chili powder

1 tsp ground cumin

1 tsp paprika

½ tsp cayenne pepper (optional)

Salt and black pepper, to taste

Toppings (optional but recommended):

Shredded cheddar cheese

Sour cream

Sliced jalapeños

Chopped green onions

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🌶️ Chili Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef and cook until browned. Drain excess fat if needed.
3. Add onion and cook for 3–4 minutes until soft.
4. Stir in garlic and cook for 30 seconds.
5. Add diced tomatoes, tomato paste, kidney beans, and beef broth.
6. Season with chili powder, cumin, paprika, cayenne, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
8. Taste and adjust seasoning.

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🧁 Bacon Pimento Cornbread Muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tbsp sugar

1 tbsp baking powder

½ tsp salt

1 cup milk

1 egg

¼ cup melted butter

½ cup cooked bacon, crumbled

½ cup shredded cheddar cheese

¼ cup pimento peppers, chopped

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🧁 Muffin Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, egg, and melted butter.
4. Combine wet and dry ingredients.
5. Fold in bacon, cheddar cheese, and pimentos.
6. Spoon batter into a greased muffin tin.
7. Bake for 15–18 minutes until golden.
8. Brush tops with butter if desired.

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🍽️ Serve

Serve the hot chili topped with cheese, sour cream, jalapeños, and green onions, alongside warm bacon pimento cornbread muffins.