Classic Chili and Cornbread Muffins
There’s something beautifully simple about a pot of classic chili simmering on the stove while warm, buttery cornbread muffins rise in the oven. This dish brings together everything we crave on a chilly evening: bold flavor, tender beef, hearty beans, and just the right amount of spice, all paired with fluffy cornbread that melts into every spoonful. Whether you go with the rich cheddar version or the tangy jalapeño-studded mix, each muffin becomes the perfect companion to that deep, savory bowl of comfort. It’s a cozy, no-fuss meal that feels like home with every bite.
Servings: 6 people
Ingredients
- Oil for cooking
Classic Chili
- 1 lb ground beef
- 1 15 oz can crushed tomatoes
- 2 cups beef stock or broth
- 1 cup onions chopped
- 1 cup bell peppers chopped
- 1 cup tomatoes chopped
- 1/2 cup pinto beans canned
- 1/2 cup kidney beans canned
- 1 tbsp tomato paste
- 1 tbsp garlic minced or paste
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 1 tsp salt plus more to taste
- 1 tsp black pepper plus more to taste
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Cheddar Cornbread Muffins
- 1 6 oz pouch Martha White Buttermilk Cornbread and Muffin Mix
- 2/3 cup milk
- 1/2 cup mild cheddar cheese shredded
- Melted butter for after baking
Jalapeño Cheddar Cornbread Muffins
- 1 6 oz punch Martha White Mexican Style Cornbread and Muffin Mix
- 2/3 cup milk
- 1/2 cup mild cheddar cheese shredded
- 1 large egg beaten
- Melted butter for after baking
Garnish
- Parsley chopped
- Jalapeños sliced (optional)
- Honey for serving
- Sour cream for serving
Instructions
Classic Chili
- To a large pot of Dutch oven over medium heat, add some oil and brown the ground beef.
- Once browned, add the chopped onions, bell peppers, and garlic. Allow to sauté for 4-5 minutes until the onions are translucent.
- Now, add tomato paste and cook down for 1-2 minutes.
- Then, add the chopped tomatoes and continue to cook for an additional 2-3 minutes.
- Add the entire can of crushed tomatoes, followed by the pinto and kidney beans.
- Stir to combine and cover to cook for 30-45 mins over medium-low heat.
Cheddar Cornbread Muffins
- Preheat oven to 400°F.
- Empty one pouch of Martha White Buttermilk Cornbread & Muffin mix into a bowl.
- Add 2/3 cup milk and 1/2 cup shredded mild cheddar.
- Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
- Once out of the oven, brush with melted butter and serve!
Jalapeño Cheddar Cornbread Muffins
- Preheat oven to 425°F.
- Empty one pouch of Martha White Mexican Style Cornbread & Muffin mix into a bowl.
- Add 2/3 cup milk, the beaten egg, and 1/2 cup shredded mild cheddar.
- Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
- Once out of the oven, brush with melted butter and serve!
Assemble
- Taste the chili and season with salt and pepper to taste. Once ready, serve with a side of the cornbread muffins and garnish with sour cream, parsley, and a few slices of jalapeño. Enjoy!