Chili and Cornbread Cups
- 2 cups flour
- 2 cups cornmeal
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 3/4 cups milk
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 5 cloves garlic, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 pounds 85% lean ground beef
- 2 15-ounce cans kidney beans, rinsed
- 1 28-ounce can diced tomatoes
- 1 28-ounce can tomato puree
- cayenne pepper, to taste
- Salt and pepper
- sour cream
- Produce
- Coriander, ground (2 teaspoons)
- Cumin, ground (1 tablespoon)
- Garlic (5 cloves)
- Green bell pepper (1)
- Kidney beans (2 15-ounce cans)
- Onions, medium (2)
- Oregano, dried (1 teaspoon)
- Red bell pepper (1)
- Tomato puree (1 28-ounce can)
- Tomatoes (1 28-ounce can)
- Meat
- 85% lean ground beef, lean (2 pounds)
- Cooking & Baking
- Baking powder (1 1/2 tablespoons)
- Cayenne pepper (1)
- Chili powder (1/4 cup)
- Cornmeal (2 cups)
- Flour (2 cups)
- Red pepper flakes (1 teaspoon)
- Salt (1 teaspoon)
- Salt and pepper (1)
- Sugar (1/4 cup)
- Vegetable oil (3/8 cup)
- Dairy
- Cheddar cheese (1 1/2 cups)
- Milk (2 3/4 cups)
- Sour cream (1/2 cup)
- Sour cream (1)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
51.0Rating
1-100
1-100
9Tweets
20Facebook
Shares
Shares
1StumbleUpon
Views
Views
184PinterestPins
Recipe Stats
Published January 26, 2012 (1 year ago).
69 people saved this recipe.
